Breakfast · American · 10 min
Bison and Tuscan Kale Breakfast Skillet with Poached Eggs
- Calories
- 558
- Protein
- 36g
- Carbs
- 32g
- Fat
- 32g
Ingredients
- 135 g ground bison
- 90 g Tuscan kale
- 85 g sweet potato
- 1 tsp olive oil
- 1 each egg
- 0.25 tsp salt
- 0.125 tsp black pepper
- 0.5 each banana
Method
- 01Heat a heavy cast iron skillet over medium-high heat with the olive oil. Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until tender and browned.
- 02Add the ground bison to the skillet. Break apart with a wooden spoon and cook for 5-6 minutes until brown throughout and internal temperature reaches 160°F (71°C). Season with salt and black pepper.
- 03Fold in the torn Tuscan kale and cook for 2-3 minutes until wilted.
- 04Make a well in the center of the hash, crack the egg into it, cover the skillet, and cook for 2-3 minutes until the egg white is completely set and yolk reaches desired doneness.
- 05Garnish with sliced banana on the side and serve immediately.
- 06Cook the egg until the egg reaches an internal temperature of 160°F (71°C) in its thickest part before serving. Cook the bison until the bison reaches an internal temperature of 160°F (71°C) in its thickest part before serving.
Cook it with the whole plan around it
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