Scrambled eggs with kale, bacon, shallots and a pinch of nutmeg.


50 g of kale leaves (no thick stalks)

2 - 3 eggs

2 tablespoons of milk

a pinch of nutmeg



1 small shallot

1-2 slices of smoked bacon

1 teaspoon of clarified butter or olive oil

2 - 3 slices of bread or other bread


Pour boiling water over the kale, strain it after 2 minutes and pour it with cold water. Dry and chop, set aside.

Cut the shallots and bacon into strips or cubes. Fry the bacon and shallots in the hot fat, then remove them from the pan and set aside.

We argue eggs, milk and a pinch of nutmeg in a bowl, preferably with a fork. We pour the egg mixture over the hot fat remaining in the pan. Stir, add blanched kale and fry until the eggs are set. Season with salt and pepper.

Bread slices are toasted in a toaster or fry in a pan in a little oil.

Serve the scrambled eggs on bread croutons, sprinkle with bacon and onion and possibly, if you like, fresh kale leaves.

Enjoy your meal!

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