Keto Crispy Egg with Greens Over Yogurt

There are so many ways to enjoy an egg on the Keto diet! Keto Crispy Egg with Greens Over Yogurt is Low Carb friendly too. A cold, creamy bed of whole fat Greek yogurt is topped with olive oil sauteed Lacinato kale. The kale is topped with a delicious sunny-side-up egg with perfectly crispy edges. The entire dish is drizzled with salted browned butter to add a culinary touch. The recipe is fancy without being overly complicated so it is easy for weekday breakfasts.

How do I season lacinato kale?

Lacinato kale tends to get salty with a little bit of salt so be careful not to add too much. It is easy to add more salt, but you cannot take it away if you add too much.

What kind of eggs are best to use?

Choose eggs that are organic as this ensures the chickens which laid the eggs were antibiotic-free. Eggs from pastured hens mean that the chicken was truly free-range (not kept in a barn with the option of going outside). This also ensures the chickens ate a diet appropriate for them that included greens, worms, and seeds.

What type of yogurt is best to use?

Purchase Greek yogurt because it is high in protein, but choose one that is full-fat. Limiting carbs, but filling macros with fats is critical on any Low Carb diet.

Serving suggestion

Serve this Keto breakfast recipe with any Keto coffee recipe like Keto Butter Coffee https://www.carbmanager.com/recipe/ug:82007b3d-eabe-afc3-902e-a3e6e41e61d8/keto-butter-coffee.

Net Carbs

3 g
Fiber

0.4 g
Total Carbs

3.4 g
Protein

5.5 g
Fats

12.6 g

148 cals

Quantity

Serving Size

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5% Authentic Greek Strained Yogurt

0.67 cup
Organic Lacinato Kale

1.5 oz
Extra virgin olive oil

1 tablespoon
Raw egg

2 large
Coarse Kosher Salt

0.13 tsp
Butter

2 tablespoon

Step 1

Preheat a small nonstick skillet over medium-high heat until hot. Add in ½ of the olive oil and swirl to coat. Add the kale, turn the heat to low, and cook stirring constantly until wilted, about 1-2 minutes. Add a pinch of salt to the kale. Transfer the kale to a warm plate.
Step 2

Return the same pan (which should still be hot) to medium-high heat and add the remaining ½ tbsp olive oil and swirl to coat. Crack in the two eggs and sprinkle them with ⅛ tsp kosher salt. Do not disturb them and allow them to form crispy, crunchy edges. This should take about 1-2 minutes. Be sure to turn the heat down to medium.
Step 3

You will also need to make the browned butter. To do this, add the butter to a small saucepan and cook over medium heat until the butter turns brown. Keep a close on it as it will only take a few minutes to turn brown. Be sure to swirl the pan occasionally. Set it aside in a bowl. If you leave it in the saucepan it will continue to cook/brown. In the meantime, divide the yogurt between two plates and spread it evenly.
Step 4

Top the yogurt with half of the kale. Then top the kale with one crispy egg apiece.
Step 5

Drizzle the salted browned butter over the plates. Serve immediately! Add chopped fresh parsley, if desired.