Hey guys! How was everyone’s weekend?! I just got back from San Francisco late last night . . I had the best time with my girlfriends and sister. I have so much to share with you guys and will be writing a post later. . so let’s focus on something awesome right now . .
This is going to be the best week ever!! It’s Brunch Week!! I don’t know about you but I love brunch. Brunch food is the best! Sweet waffles, bacon, eggs, muffins, pancakes, omelets, breakfast burritos, cinnamon rolls, scones .. and the list goes on and on.
So, what’s Brunch Week all about? This is the third annual #BrunchWeek hosted by Terri from Love and Confections and Shaina from Take A Bite Out Of Boca. Each year, Terri has been getting a fabulous group of bloggers together and some awesome sponsors and we share a ton of great recipes AND host some pretty amazing giveaways! We are so excited to have you join us this year! Celebrate Brunch with us this week as we prepare for Mother’s Day. 30 Bloggers from around the country will showcase their best brunch dishes, from cocktails to casseroles, breakfast breads, sandwiches and salads – there is something for everyone! We’ll be sharing recipes everyday this week!!! And our amazing Sponsors have donated some great prizes for the #BrunchWeek giveaway so you HAVE to enter!!! Seriously, check out the prize packs! Massive prizes are being given out. . I hope you guys ENTER!! Click here to enter!
Inspired by the beautiful kale I was given by Cal-Organic and Grimmway Farms . . .
And this delicious cheddar cheese from Cabot Cheese, I decided to kick off Brunch Week with something savory!
Eating eggs with leafy greens is one of my favorite things to eat for brunch. . heck, I’d eat this for any meal of the day, it’s so delicious .. and so easy to make!
And I don’t know about you. . but I love a good, runny egg. Oh man, eggs are my weakness . .
And when they are cooked just right, eggs are like creamy butter. So freaking delicious!
You have to try this recipe!
Fried Eggs with Kale and Mushrooms
Ingredients
- 1 to 2 tablespoons extra virgin olive oil
- 1 bunch organic kale chopped
- ½ small onion diced
- 8 oz. package mushrooms sliced
- 1 to 2 cloves garlic minced (optional)
- Salt and pepper to taste
- 4 large eggs
- ¼ cup cheddar cheese freshly grated
- Serve with salsa and roasted breakfast potatoes
Instructions
- Using a large non-stick skillet over medium high heat, heat the olive oil. After a minute or so, add the kale, onions, mushrooms and garlic and sauté until tender, for about 5 to 6 minutes. Season with salt and pepper to taste.
- Turn the heat to medium-low, and crack the eggs into the pan, on top of the sautéed kale and spinach. Alternatively, you can push the greens to make 4 wells and crack the eggs into each well. Cover with the lid and let cook for about 4 minutes, or until the yolk is cooked to the desired level of doneness, but I would not cook the egg for longer than 5 to 6 minutes.
- Remove from the heat, and sprinkle on the freshly grated cheddar cheese. Serve with salsa and roasted potatoes. Enjoy.
Monday’s Brunch Week Menu + A HUGE Giveaway!!
Take a look at what the #BrunchWeek Bloggers are creating today!
BrunchWeek Beverages:
Blueberry Sangria from Love and Confections.
BrunchWeek Egg Dishes:
Caramelized Onion, Swiss Chard, Mushroom and Alpine Cheddar Croissant Strata from Taste Cook Sip.
Crab Cake Eggs Benedict from The Redhead Baker.
Fried Eggs with Kale and Mushrooms from Hip Foodie Mom.
Chimichurri Breakfast Sandwich from Healthy Delicious.
Asparagus, Brie and Smoked Salmon Omelet from girlichef.
Braised Leeks with Poached Eggs from Jane’s Adventures in Dinner.
BrunchWeek Breads, Grains and Pastries:
Savory Pancetta and Cheddar Waffles from The Little Ferraro Kitchen.
Avocado Toast Bar from Sarcastic Cooking.
Mocha Nut Granola from greens & chocolate.
Chocolate Hazelnut Croissants with Bourbon Sauce from {i love} my disorganized life.
Berry Cacao Nib Scone Cakes from The Spiffy Cookie
Spiced Pear Oatmeal from Making Miracles.
Overnight Cinnamon Bread French Toast from That Skinny Chick Can Bake.
Nutty Chocolatey Oatmeal Muffins from A Day in the Life on the Farm.
Vanilla Orange Scones from Sew You Think You Can Cook.
Sour Cream and Dark Chocolate Oat Bread from Bread Booze Bacon.
Cherry Vanilla Almond Granola from Cupcakes & Kale Chips.
Mini Chocolate Chip Muffins from My Catholic Kitchen.
Macadamia Nut Crusted French Toast with Spiced Pineapple Syrup from Cooking in Stilettos.
BrunchWeek Main Dishes:
Breakfast Wraps from Big Bear’s Wife.
Brunch Charcuterie Cheese Board from Quarter Life (Crisis) Cuisine.
BrunchWeek Fruits, Vegetables and Sides:
Whipped Yogurt and Ricotta with Figs and Honey from Take A Bite Out of Boca.
Gluten Free Swiss Chard and Mushroom Galette from It Bakes Me Happy.
BrunchWeek Desserts:
Mini Creamsicle Bundt Cake with Vanilla Bean Glaze from It’s Yummi.
Lemon Bars from Chelsea’s Messy Apron.
Chocolate Walnut Macarons with Salted Caramel from Baking a Moment.
I hope you guys stay with me this week .. I’m sharing three more fabulous recipes this week so you’re sure to find something inspiring to add to your brunch menu or for Mother’s Day! And don’t forget to check out the fabulous giveaway!!!! Enter the giveaway HERE! Good luck! There will be 12 winners!
Disclaimer: The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Twelve winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.
Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.
