Hey everyone, it is me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, kale and eggs with tarragon. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Recently Rod and I went to the Egg & I for breakfast. I decided to try their kale cooler and was pleasantly surprised. Naturally I decided to try making some at home.

Kale and Eggs with Tarragon is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look fantastic. Kale and Eggs with Tarragon is something which I have loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook kale and eggs with tarragon using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Kale and Eggs with Tarragon:

1. Get 1 bunch kale, any kind
2. Get 4 eggs
3. Make ready 2 cloves garlic
4. Get 2 green onions
5. Prepare 2 tsp dried tarragon
6. Take 1/4 tsp chili flakes (optional)
7. Take Salt
8. Get 1/4 cup water
9. Get Optional - garnish with fresh basil or parsley

Next, I like to render bacon lardons and use the leftover bacon fat a.k.a grease to sauté my sliced mushrooms, onions, garlic and kale. In the same skillet, crack the eggs and season with salt and pepper. Fry for a few minutes, until they reach the desired consistency. Layer each plate with kale, topped with bacon, and finish with the egg on top.

Instructions to make Kale and Eggs with Tarragon:

1. Remove the tough ribs of the kale and chop into smaller pieces. Mince the garlic and green onion.
2. Heat about 1 Tbsp vegetable or olive oil in a large frying pan, then briefly cook the garlic and onion until soft.
3. Add the kale, along with tarragon, red chili flakes and a sprinkle of salt. Saute the kale on medium heat until wilted and softened, about 5 minutes.
4. Gather the kale in the middle of the pan and crack the 4 eggs on top in different places.
5. Pour about 1/4 cup water along the outside rim of the frying pan around the kale. Cover with lid and steam the eggs until desired doneness. I did mine about 2-3 minutes so the yolks were still pretty runny.
6. Remove from heat and sprinkle with chopped parsley or basil if you like. Serve and enjoy!

The aioli is a bonus but not needed. Scramble two eggs in a cup (with a dash of milk or cream if desired). As it melts, shred two to three kale leaves, leaving out the crunchy stems, until you've got about two cups. Add the kale to the melted butter, stirring until leaves are coated and just wilting. Our recipes are for those looking to master the basics, the classics or the I've-never-cooked-this-before-but-really-want-to.

So that’s going to wrap this up with this special food kale and eggs with tarragon recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!