Eggs with beef liver and kale

This is a highly nutritious breakfast including kale and beef liver. Kale is rich in Vitamin C, A, K, and B9 (Folate), whereas beef liver is a powerhouse of Vitamin A and B12. To make it a quick meal, I keep 2-3 portions of precooked beef liver in the refrigerator and use frozen kale leaves.


1-2 pasture eggs
1oz (30 grams) precooked beef liver
2-3 stalks of kale leaves
1 teaspoon of coconut oil, ghee or butter

Preheat the pan with butter or chosen cooking oil, then add kale leaves and beef liver. Cook beef liver for a few minutes on both sides. After kale becomes soft and beef liver is heated add premixed eggs and cover with a lid to allow steam to cook eggs. Season with salt and pepper to taste.

Bon appetit!


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