When I think of eggs, two things come to my mind. The first is that scene from 
Kale, Tofu & Eggs
Kale, Tofu & Eggs
Ingredients
- 1 tablespoon of olive oil plus a little more for the eggs
- 2 cups of kale chopped
- 1/2 cup tofu cubed
- 1 teaspoon low sodium soy sauce
- a dash of sesame oil optional but highly recommended
- 1-2 eggs
- Salt and pepper; as needed
Instructions
- Heat the olive oil in a medium skillet over medium high heat. Add the chopped kale and cubed tofu and season with the soy sauce and sesame oil. Saute until the kale is a little wilted and the tofu is browned, about 4-5 minutes.
- In a separate pan, cook your eggs. You can cook them anyway you like, but I recommend over easy or sunny side up. To cook your eggs sunny side up, add a little olive oil to your pan. You need just enough to coat the pan. Heat the oil until it is just hot enough to sizzle a drop of water.
- Crack the egg gently so that it breaks in half and drop into the pan. Immediately lower the heat and continue the remaining cooking over low heat. Repeat with any additional eggs, making sure to space them far enough apart so that the whites don't touch.
- Consider covering the pan
- "Covering the pan can accelerate the cooking process but you must be careful to avoid overcooking the yolks. If you cover the pan, the top of the whites (including the layer over the yolk) cooks and turns white and firm, rather than remaining clear and slippery. This is more similar to over-easy eggs, which are actually flipped over so that the "sunny" side cooks."
- Cook the eggs until the whites and yolk reach the desired consistency. When finished, remove from the pan. Serve on top of the bed of kale and tofu. Season with salt and pepper.
