I wish I could come up with a witty story for you this fine day. But I'm flat broke, imagination-wise. Sucked dry, devoid of all frivolity in my fun-tal cortex. "Why?" I hear you ask. All weekend, my wakeup time has been 5.30am and my brain has been slowing going into meltdown.
5.30 is OK when you hit the hay at a reasonable hour. But I try to extend my bedtime a little later to trick my body into waking slightly later. But alas, my brain is clinging to a time before sunrise. I don't even have to look at my clock now - I know it's stupid o'clock when my eyes open.
So I've been rolling out of bed at this crazy time and hitting the road for a run. Either that or squatting up a storm with some kettle bell swings. Did I ever tell you about my experience in Rebel Sport? I was new to this whole fitness caper and was in search of some equipment. "Do you have kettle balls?" I asked the young salesperson. He quite rightly looked at me like I'd said something reasonably obscene. "Aaahhhhh, over on the far wall you'll find the kettle bells I think you're after." I slunk off and refused to make eye contact with anyone else in the store.
After I've returned from sweating it up, sleepy-style, I've normally got a crazy hunger on. Given my wake time is so early, I've got a bit of time to whip up a cooked breakfast and take the time to enjoy it over a short black. Omelette is my go-to breakfast. Up with protein! Down with carbs! Well, at breakfast time, anyway.
This is a little more indulgent than I'd have on a weekday. I'm a egg-white kinda gal, and don't usually include the cheddar. But now that I have partaken in this delight, it'll be hard to go back to a leaner, meaner version of this dish. There's the salt from the cheese, the sharp bite of the kale and richness the eggs deliver. Smoky salt seals the deal.
So I'm done for today. It's hay time and I've barely lifte a finger. That's a lie. I made an omelette. Time to take a well-earned nap. Toodle-pip!
2 tbsp cheddar cheese, grated
1 cup finely sliced kale
2 rashers streaky bacon, thinly sliced
1 tbsp olive oil
smoked salt flakes
In a stainless steel pan, heat half the olive oil over medium heat. Saute the bacon for 2 minutes, then add the kale. Cook for 5 minutes or so, stirring regularly until the kale is wilted and slightly crispy. Keep warm on a plate
Crack the eggs into a bowl and whisk until combined. Heat the remaining olive oil in the pan and add the eggs. Cook over medium heat until the eggs are set. Sprinkle over the cheese and some cracked black pepper. Over one half, add the kale and bacon, as well as a sprinkle of salt. Carefully loosen the egg from the pan and fold the bare half over to cover the kale. Slide carefully onto your plate and enjoy!