This Creamy Kale and Eggs Breakfast Skillet is certainly a nutritious, easy, and satisfying way to start the day. With eggs cooked in a rich, velvety sauce, this one-pan breakfast is a must-try.

I’m not one to skip breakfast, or worse, eat breakfast on the run. I’ve been taught breakfast is the most important meal of the day and although I can’t say I still abide by most old rules from my childhood, this one seems to have stuck. Some nights I’ll go to bed excited for next morning’s breakfast. Some people count sheep, I dream up recipes to fall asleep.

This creamy and kale breakfast skillet was born out of a bunch of kale getting limp in the fridge and a neglected bag of peas sitting in the freezer. Add to that a package of heavy cream nearly expiring and you’ve got yourself breakfast!

Ingredients for Kale and Eggs Breakfast Skillet

This is a very low-fuss breakfast. Everything happens in one pot and it’s easily customizable. Ultimately, this is a recipe that follows a very simple formula and there are a million different versions of it out there: shakshuka, eggs in purgatory, braised eggs with ground beef – the options are truly endless.

The basic ingredients here are the kale, eggs and cream. All the other ingredients add robust flavors and provide a much needed balance to the creamy base. Together, they make up a dish that’s very satisfying and rather nutritious!

The heavy cream makes it very rich, so you need some acid to cut through some of that fat. For that we have the lemon. The garlic, onion and chili round out the flavors and the grated parmesan ties it all together.

I like to finish it with a generous drizzling of za’atar olive oil. Za’atar is a specific herb grown around the Eastern Mediterranean that’s similar to marjoram, oregano or thyme. But it’s also a versatile spice blend made with said herb. Every chef has their own formula, but za’atar usually consists of oregano, thyme, sumac, and toasted sesame seeds.

It has a nice tangy and nutty taste (from the toasted sesame seeds) and because of the sumac, it resembles the taste of lemon.

And finally, after everything is done, nice toast is essential for mopping it all up.

A nice toast is essential for mopping it all up.

Step-by-Step Instructions

For a seamless process, before you start cooking, mise en place: everything in its place. The goal of this practice is to have everything ready to go when it comes time to cook, and assemble your final dish. It just makes everything easier!

So chop the garlic, onion and slice the kale. Start by sweating the onion and garlic over medium heat. You just want them to release their moisture and cook until softened and translucent. No browning takes place, so you might need to lower the heat. This takes about 3 minutes.

Then it’s time to add the kale. Cook just until wilted, stirring occasionally – this also happens pretty quickly, just a couple minutes. (remember to salt along the way! By adding seasoning throughout the cooking process you get to gradually develop and layer flavors). So when adding the onions and garlic, add a little bit of salt and repeat the process when adding the kale.

We’re halfway there now. Pour in the cream and make 2 to 4 wells in the kale mixture, spacing evenly apart. Then crack an egg into each well. Cover the skillet with a lid and cook until the egg whites are opaque but the yolks still runny (or to your liking, of course). For firmer egg yolks, keep it simmering with the lid on for a bit longer.

Meanwhile, make the za’atar oil – it’s ridiculously easy: combine the za’atar and olive oil together in a small serving bowl. That’s it. That’s the recipe. You can even save any leftovers in an airtight container at room temperature for several weeks. You can drizzle it over roasted chicken or vegetables or even over hummus. It’s a great little condiment to have.

Substitutions and Pairing Suggestions

Did you know that dark leafy greens like kale have been identified as powerful brain boosters? Carotenoids are abundant in kale. They’re pigments that give color to vegetables and act like oxidants, fighting free radicals that are harmful to the body.

All this to say that you should definitely be adding more kale to your diet! And if kale isn’t your thing, there’s always mustard greens, swiss chards, collard greens. Any robust green works well here.

When it comes to pairing, nothing suits this creamy kale and eggs breakfast skillet with some nice bread for dipping and mopping up that creamy sauce. Any crusty bread works great as a vehicle for the runny eggs and the wonderful kale sauce.

But you can also serve with couscous, rice, quinoa, hummus or a simple salad. So many possibilities!

As always, if you make this creamy kale and eggs breakfast skillet, please let me know in the comments! I’d love to hear from you and about your favorite breakfast!