Savory Kale and Egg Breakfast Wraps
Start your day with these delicious Savory Kale and Egg Breakfast Wraps, featuring nutrient-rich kale sautéed with sweet grape tomatoes, fragrant thyme, and zesty garlic. Topped with perfectly poached eggs and a spread of creamy hummus, these wraps are not only satisfying but also packed with vitamins. Perfect for a weekend brunch or a busy weekday breakfast, these wraps can be made in no time and will keep you feeling energized throughout the morning. Share this delightful recipe with friends and family to brighten their mornings!
4
Servings
155
Calories
13
Ingredients
Ingredients
Kale leaves
6 small (Remove stems and chop coarsely into 1-inch pieces.)
Extra-virgin olive oil
2 tablespoons (For sautéing.)
Grape tomatoes
1 1/4 cups (Halved.)
Fresh thyme
1 teaspoon (Chopped.)
Garlic cloves
2 (Chopped.)
Shallot
1 large (Chopped.)
Crushed red pepper flakes
1/8 teaspoon (Optional, for added spice.)
Kosher salt
1/2 teaspoon (For seasoning.)
Fresh basil
1/4 cup (Chopped.)
Whole wheat tortillas
4 (10-inch size.)
Plain hummus
1/4 cup (Store-bought or homemade.)
Fresh lemon juice
1 teaspoon (Juiced from 1/2 small lemon.)
Large eggs
4 (Chilled, for poaching.)
Instructions
1
Remove the stems from the kale leaves and discard (or save them for soup stock). Chop the kale into approximately 1-inch pieces, as it will reduce in volume when cooked.
2
In a large nonstick skillet, heat the extra-virgin olive oil over medium heat. Add the halved grape tomatoes, chopped thyme, garlic, shallots, and crushed red pepper flakes (if using). Sauté the mixture for about 4 minutes until the tomatoes are soft and the shallots become translucent.
3
Add the chopped kale to the skillet, sprinkle with kosher salt, and toss gently with wooden utensils until the kale is wilted but remains bright green, roughly 2 minutes. Stir in the chopped fresh basil and remove the skillet from the heat.
4
In a shallow pan, fill it with 2 to 3 inches of water and bring to a gentle simmer. Add the fresh lemon juice to the water.
5
While the water heats, use tongs to toast each whole wheat tortilla directly over high heat for about 15 seconds on each side until they begin to blacken slightly. Transfer the warm tortillas to plates.
6
Spread 1 tablespoon of hummus on each tortilla, covering the surface while leaving a 1-inch border around the edges. Evenly distribute the sautéed kale mixture over the hummus on each tortilla.
7
To poach the eggs, create a gentle vortex in the simmering water using a wooden spoon. Carefully crack an egg into the center of the vortex. Gently stir the water around the egg to assist the whites in folding around the yolk. Cook the eggs for 2 to 3 minutes until the whites are set but the yolks stay runny.
8
Using a slotted spoon, remove each poached egg and place it on a towel to absorb excess water before adding it to the wraps. Repeat the poaching process with the remaining eggs.
9
Once prepared, gently slit the yolks to allow them to run slightly. To fold the wraps, fold up the bottom of each tortilla, then fold in the sides, leaving the top open for a delightful presentation. Serve immediately and enjoy your savory breakfast wraps!
Nutrition Information
9g
Fat
11g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this breakfast recipe?
The recipe is for Savory Kale and Egg Breakfast Wraps.
How many servings does this recipe yield?
This recipe makes 4 servings.
How many calories are in one Savory Kale and Egg Breakfast Wrap?
Each serving contains approximately 155 calories.
What are the primary ingredients in this wrap?
The main ingredients include kale leaves, extra-virgin olive oil, grape tomatoes, fresh thyme, garlic, shallots, whole wheat tortillas, hummus, and large eggs.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly as it contains vegetables, grains, and eggs.
How much protein is in each serving?
There are 7g of protein per serving.
How should I prepare the kale for the wraps?
Remove the stems from the kale leaves and chop them into 1-inch pieces before cooking.
What size tortillas should I use?
The recipe recommends using 10-inch whole wheat tortillas.
How do I toast the tortillas?
Toast each tortilla directly over high heat for about 15 seconds per side until they slightly blacken.
What is the recommended cooking time for poaching the eggs?
Poach the eggs for 2 to 3 minutes until the whites are set but the yolks remain runny.
How much hummus is spread on each tortilla?
Spread 1 tablespoon of hummus on each tortilla, leaving a 1-inch border.
What can I do with the discarded kale stems?
You can save the kale stems to use for making soup stock.
How do I prevent the poached eggs from making the wrap soggy?
Place the poached eggs on a towel after removing them from the water to absorb excess moisture.
What aromatics are used in the sautéed mixture?
The sautéed mixture uses garlic, shallots, and fresh thyme.
How long should I sauté the tomatoes and aromatics?
Sauté the tomatoes, thyme, garlic, and shallots for about 4 minutes until soft.
When should I add the fresh basil to the recipe?
Stir in the chopped fresh basil after the kale has wilted and the skillet is removed from the heat.
What is the purpose of adding lemon juice to the poaching water?
Lemon juice is added to the simmering water to help the egg whites set properly during poaching.
How should the wraps be folded for presentation?
Fold up the bottom of the tortilla, then fold in the sides while leaving the top open.
Can I make this recipe spicy?
Yes, you can add 1/8 teaspoon of crushed red pepper flakes to the sauté for added heat.
What type of fat is used for sautéing the vegetables?
The recipe calls for 2 tablespoons of extra-virgin olive oil.
How many carbohydrates are in a single wrap?
There are 11g of carbohydrates per serving.
How much fat is in one serving?
One serving contains 9g of fat.
What type of tomatoes are best for this recipe?
The recipe specifically calls for 1 1/4 cups of halved grape tomatoes.
Is it better to use cold or room temperature eggs for poaching?
The ingredient list specifies using chilled large eggs for poaching.
What tags are associated with this meal?
Tags include breakfast, healthy, wraps, kale, eggs, quick, nutrient-dense, vegetarian, and meal prep.
How do I create the 'vortex' for poaching eggs?
Use a wooden spoon to create a gentle swirl in the simmering water before cracking the egg into the center.
How long does it take to cook the kale?
The kale should be tossed in the skillet for roughly 2 minutes until wilted but still bright green.
How much salt is recommended for seasoning?
The recipe uses 1/2 teaspoon of kosher salt.
Can I use store-bought hummus?
Yes, you can use either store-bought or homemade plain hummus.
Should the egg yolks be broken before serving?
The instructions suggest gently slitting the yolks once the wrap is prepared to allow them to run slightly.