Steamed Eggs and Kale

I'm seeing a lot of posts about anti Cinco De Mayo celebrations today. It's the hats, maracas, people drinking and eating tacos with no idea what the day is actually about. I'm still educating myself about it and I encourage you to as well. Sometimes we just go through the motions of holidays and celebrations for the festivities but we forget about the origins.
I DID throw a little salsa on top of my eggs this morning, but that was because we made some homemade salsa the other night (completely unrelated to today) and I think salsa tastes great on eggs.

Here's a quick breakfast recipe, something I don't write about often. I really believe in getting a good breakfast to set the foundation for the rest of the days eating. Since I'm home today, I can make breakfast fresh, but normally I meal prep a week or two's worth of AM meals and have them ready for me at work. This way it's a no brainer to have breakfast and I don't have to stress about it every morning!

STEAMED EGGS AND KALE

1 TBSP EVOO

2 cups baby kale mix

2 medium or large eggs

1 oz shredded mozzarella cheese

Salt and pepper to taste

Water to steam

1. Heat a frying pan to medium heat and add EVOO.
2. Stir the kale and let it wilt. Add drops of water to steam kale.
3. Crack each egg on top of bed of kale, allowing the bottom to set a bit. Once the bottom looks like it's set, add cheese to top of eggs and add more water to the pan and cover with lid, allowing the eggs to steam. Add more water if tops of eggs are not set and continue to steam.
4. Once tops of eggs have set, remove lid and slide kale and egg to plate.
5. Serve with some salt and pepper, or top with homemade salsa and a side of fruit.