Be Bop Breakfast

Be Bop Breakfast

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  • 2 to 3 tablespoons butter, divided
  • 2 to 3 green onions, chopped
  • 2 cups cooked brown rice
  • 4 to 5 kale leaves, cut into ribbons
  • 2 large eggs

Optional condiments

  • Tamari
  • Apple cider vinegar
  • Kimchi or sauerkraut
  • Thai chili sauce


Heat a large skillet (cast iron is perfect) over medium heat and add 2 teaspoons butter; add green onions. When they are bright green, add rice. Stir until it is thoroughly heated. Divide rice between 2 large bowls. Sprinkle rice with a little bit of tamari, if desired.

Add 2 more teaspoons butter in the skillet. Add kale and toss until wilted and glistening. Put 2 tablespoons water in the skillet and cover; cook until water is gone and kale is tender. Divide kale into the bowls with the rice. Sprinkle kale with a little bit of vinegar, if desired.

Add remaining butter to the skillet and heat until it sizzles a little. Add eggs and cook until whites are no longer transparent; flip each egg. Cook until desired doneness.

Put 1 egg into each rice bowl. If you like, add kimchi or sauerkraut, and dress all with a drizzle of Thai chili sauce.

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