An Egg Thing

We had this for breakfast, because if Hubby doesn't get fed every four hours or so he turns into a snarling evil beast.  This was before I remembered I had bacon, which made him angry, because he thinks all food must contain some sort of dead animal flesh.  Silly man!

It's a very basic concept.  Eggs with "stuff" added to them.  You can add just about anything to eggs and make a meal.  Well, okay, maybe not peanut butter and granola (which I also had on hand), but ALMOST anything.

With Hubby stomping around and whining that he was starving to death, I did the "fridge stance."  You know it, you've done it.  You open the door and just stand there, staring, hoping something edible will materialize before your eyes.  Much like Sean Spencer in Psych, a few ingredients magically glowed with a weird green light, and a dish began to form in my imagination.  (Okay, they didn't actually glow.  That would be a bad thing for food to do.)

What I had on hand:
Eggs
Fresh kale (I know, weird, but I LOVE the stuff)
Cheese curds
Red onion
Garlic
Olive oil
Butter

The Creation:
Heat a frying pan (yeah, that big ol' cast iron monster) over medium heat.
Add 1 tablespoon of butter, and a splash of olive oil.
Dice up about 2 tablespoons of red onion, and one clove of garlic.
Saute until just beginning to brown.

Rinse the kale, and chop coarsely.  I used about 2 cups of kale, you may want more or less, depending on your personal relationship with kale.

Add the kale to the pan, and "stir fry" with the onion and garlic until it is wilted and tender.  (about 3 minutes)

Move the kale to one side of the pan.

Now, crack a few eggs into a cup, bowl, ziplock bag, or whatever.  I used five, which was just right for two people.  Whisk them up with a little salt and pepper, and a dash of cayenne if you're feeling adventurous.  Pour the eggs into the side of the pan not occupied by green leafy things, and scramble until they are beginning to firm up, but not entirely cooked.

Invite the kale to join the eggs.  Kale likes eggs, so this shouldn't present a problem.

Toss in a handful of cheese curds, and stir, flip, toss, and mix to your heart's content.  Keep it moving or the eggs will get brown and disgusting.  Nobody likes brown, disgusting eggs.  Once the eggs are cooked through and the cheese begins to get melty, it's ready to serve.

A side of toast is nice, but if you don't have any bread, that's okay.

Hubby gave this one a thumbs-up and a big burp, so I'll call it a success.

Add-ins/substitutions:
You can substitute just about any veggie for the kale.  Spinach is delicious.  Sliced zucchini would be good, too.  Cauliflower?  Doesn't sound good to me, but I guess you could try it.

If you don't have cheese curds, never fear.  Cubed cheddar, mozzarella, pepper jack, or havarti would be good.  Crumbled feta or goat cheese would be divine.  I'd steer clear of the "blue" family.  Just doesn't sound like a good combination.

If you don't have red onion, you could use shallots, yellow or white onion, scallions, or even dried onion flakes, I suppose.  If you're not using kale, you could leave out the onion entirely, but there's just something magical about onions and kale.

Mushrooms would be a tasty add-in, as would crispy bacon chunks or cooked sausage.  Leftover ham or chicken would be yummy, too.

Experiment.  Use what you have on hand.  Eggs are simply the glue that binds together your choice of flavors and textures!