Entrees, Food

Kale, Parmesan, Garlic, Shallot Eggs Recipe

January 22, 2017

While we drink smoothies in my house during the work week, it’s all about eggs on the weekend.  #Hubbs favorite breakfast is softly scrambled eggs, breakfast meat, buttered toast and strawberry jam.  Well, becuase he’s married to me, I usually sneak vegetables into the eggs and always buy the heartiest, freshly baked multi-grain bread I can find.   Don’t tell him.  It’s our dirty little secret!

Kale, Garlic, Shallot, Parmesan Eggs Recipe

I sneak vegetables and flavor into everything I cook.  Eggs are rarely a simple affair in my kitchen. In this recipe, we sweat diced garlic and shallots in extra virgin olive oil before adding freshly cracked eggs to the pan and then gently folding in chopped baby kale and Parmesan reggiano right before serving.  Finish the scrambled eggs with a few pinches of black truffle salt and a couple turns of cracked black pepper.  Don't be mad at Jackie when your family and friends start asking for those special eggs every weekend!

Course Breakfast, Brunch, Post-Workout, Pre-Workout
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 Servings
Author Jackie Unfiltered


  • 5 Cage Free Organic Eggs
  • 1 Tsp Organic Half & Half
  • 1 Shallot Diced
  • 1 Garlic Clove Diced
  • 2 Cups Baby Organice Kale, Spinach or other Leafy Green Chopped
  • 1 Tsp Parmesan Reggiano Freshly Grated
  • 1 Tsp Extra Virgin Olive Oil
  • Maldon Sea Salt
  • Freshly Cracked Black Pepper
  • Black Truffle Sea Salt


  1. Crack 5 eggs into a small mixing bowl.  Add half & half, pinch of sea salt and a couple turns of cracked black pepper.  Scramble with a fork until just mixed together.  Set aside.  

  2. Heat extra virgin olive oil over medium heat in a non-stick skillet.  Add shallots and garlic with a pinch of sea salt and a couple turns of cracked black pepper.  Turning frequently, sauté vegetable until they begin to soften.

  3. Once vegetables start to sweat and soften, reduce heat to low and then add eggs to pan.  Let eggs sit undisturbed until the edges look cooked.  Using a rubber spatula, gently turn eggs.

  4. Once eggs are half cooked, fold in the leafy green of your choice and turn occasionally until eggs are almost done.

  5. Remove pan from heat and grate Parmesan over eggs.   Gently turn cheese through the eggs.

  6. Plate eggs and finish with a couple pinches of truffle salt and cracked black pepper. Enjoy!


As always, thank you for stopping by Jackie Unfiltered.  Happy Weekending!


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