breakfast

Bison and Tuscan Kale Breakfast Skillet with Poached Eggs

Name: Bison and Tuscan Kale Breakfast Skillet with Poached Eggs
Ingredients: 135.3 g Ground bison, grass-fed; 0.1 large Egg, whole; 93.9 g Tuscan kale, stemmed and torn; 87.6 g Sweet potato, diced small; 43.8 g Banana, sliced for sweetness; 0.8 g Olive oil

Nutrition

538

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(6)

Ground bison, grass-fed135.3 g

Egg, whole0.1 large

Tuscan kale, stemmed and torn93.9 g

Sweet potato, diced small87.6 g

Banana, sliced for sweetness43.8 g

Olive oil0.8 g

Instructions

Heat a heavy-bottomed cast iron skillet over medium-high heat. Add the olive oil and the diced sweet potatoes. Cook for about 8-10 minutes, stirring occasionally, until tender and lightly browned.

Add the ground bison to the skillet. Break it apart with a wooden spoon and brown until deeply caramelized and fragrant. Season with salt and pepper.

Add the torn Tuscan kale to the skillet, folding it into the bison and sweet potato mixture. Continue to cook for 2-3 minutes until the kale is wilted and tender.

Make a small well in the center of the hash and carefully crack the egg into it. Cover the skillet for 2 minutes to gently poach the egg until the white is set but the yolk remains runny.

Remove from heat. Garnish the skillet with the sliced bananas on the side or directly on top for a balance of savory, smoky bison and natural sweetness. Serve immediately while hot.