During the week I usually make for myself soft boiled eggs or a quick sunny-side-up to go with a side of avocado after a workout and go on with my day of chores and errands before school pick up. Then Friday rolls around and I’m feeling splurgier and more carb-centric (not that I don’t eat carbs during the week, definitely hard to resist) and I want a little something extra without too much fuss. Less fuss has been my mantra this year. Not only is it comforting and filling, it’s really easy to make.
A few simple ingredients to throw together, each with delicious reason, to create a savory bundle of strata goodness. My contenders: torn pieces of everything bagel for all the wonderful everything’s (the best kind if you ask me), blanched kale for fiber and greens are good for you (AND since the popular add-in spinach blocks iron absorption and is very high in oxalates, hence the chalky taste, I avoid it, but hey if you love spinach go for it), seared salt-cured pork belly for crispy salty bits that are heavenly with bagel and eggs, fresh dill for bright fresh herb flavor and of course, eggs, what’s a strata without eggs, right? All in one big bowl to divvy up into serving dishes and left in the refrigerator overnight. Bake in the morning and breakfast is served.
This is one of my all-time favorite savory breakfasts anytime and what’s nice is that I can make them individual or family-style depending on the occasion with other options for egg-intolerant loved ones like my son.
And to all the Moms’ of the land: if an elegant savory breakfast-in-bed or brunch at the table is your thing, go ahead and stick this recipe on the refrigerator, it’s easy enough for the kids, or significant other to indulge you with on Mother’s Day.
- 1 bunch dino kale, stems removed
- 8 ounces salt-cured pork belly, diced into ½ inch cubes
- 10 large eggs
- 2 teaspoons plus 1 teaspoon kosher salt
- scant teaspoon black pepper
- ½ teaspoon onion powder
- ½ cup coconut milk (canned or container)
- 2-3 everything bagels (we like Canyon Bakehouse)
- ½ large bunch fresh dill, finely chopped
- 2 tablespoons avocado oil
- avocado spray for greasing dishes
- Set a saucepan with water on high heat, when boiling add 2 teaspoons kosher salt and kale. Boil for 5-7 minutes, until wilted, then drain. When kale is cool enough to handle, finely chop. Set aside.
- Either wipe saucepan dry then set on high heat or use a small frying pan. When hot, add cubed pork belly (no oil is needed) and cook for 2-3 minutes, or until pork has golden brown sear. Toss to sear the other side for another 2-3 minutes until golden brown. Strain from grease and set aside ¾ of it for the egg mixture and remaining to toss on top of each.
- Note: When using a stainless steel saucepan or skillet it will stick at first, which is normal, then will release from the pan when seared.
- Meanwhile, combine eggs, 1 teaspoon kosher salt, black pepper, onion powder, coconut milk, and whisk. Separate the bagels in half then pull apart one-inch thick pieces and add to the egg mixture.
- Add chopped kale, dill, oil, and ¾ of the pork bits.
- Toss egg mixture to combine, making sure all the ingredients are well coated with egg.
- Lightly grease creme brûlée dishes or casserole dish with spray baking dish then evenly distribute egg mixture into dishes (or dish), pouring any remaining egg liquid into cracks and crevices.
- With remaining pork bits, sprinkle a few pieces of pork over prepared dishes. Cover with aluminum foil and refrigerate overnight (if short on time, refrigerate at least 2 hours).
- Preheat oven to 375 degrees F.
- Prepare rimmed baking sheet lined with parchment paper (for easy clean up).
- Place brûlée dishes or casserole dish on prepared baking sheet.
- Bake (covered with foil) for 20 minutes then uncover and continue to bake another 7-10 minutes, until egg has set. Serve hot or warm.
- Dishes used are Sur La Table's 7-ounce (5.7"X1.1") porcelain creme brulee dishes; oven safe, freezer safe, and lead-free.
- Arugula and spinach are good alternatives to kale. Spring onions or asparagus are also great choices if kale is not favored.
- Turkey bacon or pork bacon instead of pork belly are other good options or go without if you prefer vegetarian. If using bacon, you may need to add another dash of salt to compensate for the additional salt in the pork belly.
- Easily can be made nut free by using rice or hemp milk.
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