breakfast: israeli couscous, fried egg & kale


Most weekend mornings I’m in the mood for a sweeter, richer breakfast, but this morning I was feeling like a savory and protein-eous dish! Inspired by The Kitchn‘s fried egg and kale on toast recipe, and wanting to use up the last of our kale in the fridge, I put together this quick meal. One of my favorite side dishes is Israeli couscous and spinach, so I knew that the kale would be delicious! Click read more to see the recipe.


Ingredients (serves one):

  • 1/4 cup of Israeli couscous
  • 1 cup of water or chicken stock
  • 1 egg
  • 1 tablespoon of olive oil
  • 1 large leaf of kale (roughly chopped and rinsed)
  • salt and pepper, to taste


  1. Place 1 cup water (or chicken stock) in a small saucepan, and heat on high, until it boils.
  2. While you wait for the water to boil, put the olive oil in a small skillet over medium heat, and once the oil is heated fry the egg and kale and put aside.
  3. Cook the couscous according to instructions on its package. If there is leftover liquid after cooking the couscous, strain it before serving.
  4. Serve the couscous in a bowl, and top with kale then your fried egg. Enjoy with some salt and pepper on top!

A breakfast of champions. Enjoy!

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