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The idea for using tarragon with mustard to make Tarragon-Mustard Deviled Eggs was something that popped into Kale and Feta Breakfast Casserole. Grilled Eggplant with Feta and Herbs. Steve cooks his supper, more raw & personal.

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Ingredients Kale and Eggs with Tarragon:

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

You can also do shaved asparagus or zucchini. I love to add quinoa, farro, or millet. Herbs: I keep herbs pretty minimal with. Goku x Caulifla and Kale Comic

Kale and Eggs with Tarragon how to cook:

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!

Delicious braised kale recipe with bacon and egg served on top of thick cut toast. Perfect anytime of day and so satisfying! Then we pile it onto a thick piece of toast and top with. Crack eggs over kale mixture and place skillet in the oven. Instead of a bag of chips that will soon leave you hungry, why not eat two deviled eggs with good fats and nutrients and keep your body satiated for several […] Tarragon Deviled Eggs.

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