My F&W
quick save (...)
Fried Eggs with Mustard Seed Oil and Kale
© Line Klein

Fried Eggs with Mustard Seed Oil and Kale

  • SERVINGS: 2 to 4
  • FAST

Mustard seeds bring out a delicious flavor in eggs, which get topped with a variety of unexpected and tasty ingredients, including sunflower seeds, baby kale, cumin, yogurt and avocado.

  1. 2 tablespoons canola oil
  2. 1/2 teaspoon mustard seeds
  3. 4 large eggs
  4. 1/2 pound baby kale, chopped
  5. 2 tablespoons sunflower seeds
  6. 1/2 teaspoon cumin seeds
  7. Kosher salt
  8. 1/4 cup grated Gruyère cheese (1 ounce)
  9. 1/2 cup plain yogurt, for serving
  10. 1 Hass avocado, peeled and cut into wedges
  1. In a large cast-iron skillet, heat 1 tablespoon of the oil. Add the mustard seeds and toast over low heat, stirring, until they just start to pop, 1 to 2 minutes. Using a small spoon, transfer the seeds to a small bowl. Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the skillet and cook over moderate heat until the whites are set and the yolks are slightly runny, 4 to 5 minutes. Transfer to plates; keep warm.
  2. Add the kale to the skillet and cook over moderate heat, stirring, until wilted, 3 minutes. Add the sunflower, cumin and mustard seeds and cook, stirring, until the sunflower seeds are toasted, 2 minutes. Season with salt. Remove from the heat; stir in the cheese.
  3. Meanwhile, in a small bowl, stir the yogurt with salt. Top each egg with some kale, salted yogurt and avocado and serve.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.