eggs and kale and veggies

I can't really get enough kale.  And eggs are my good friend.  This is for 2 peoples.

1. Slice up a leek, two carrots, a bulb of fennel.
2. Add your favorite fat to a wide bottom skillet. Once melted, add the vegetables and stir and begin to saute.
3. While they are cooking a little, slice up some kale (chard or any other green will do).  Rinse and add to veggies before they are super browned.
4. Open 4 raw eggs on top.  (2 on one side of pan, 2 on the other.)
5. Cover and steam cook eggs for about 5 minutes or so.  (This depends a lot on how you like your eggs.  Lately I like them firm.)
6. When eggs are as you like them, scoop onto a plate.  
7. Sometimes I make a mustard caper dill sauce.  Sometimes I just sprinkle a little white balsamic vinegar with salt and pepper.

Latest Ashram Breakfast

1. Add ghee (latest fav is niter kibbeh which is ghee flavored with garlic, ginger, onion, turmeric, cardamom  cumin, fenugreek, cinnamon and cloves) or other fat to small pot that you might cook rice in.
2. Once ghee is hot, add sliced leeks.
3. Stir and saute after a little bit, add a cup or less of white basmati rice.
4. Add 1/2 a vegetable bouillon cube and mix up.
5. Add enough water to cook rice (usually less than you think) and bring to a boil.
6. Add sliced kale on top and 2 raw eggs.  
7. Cover and bring to a simmer, cooking about 10 - 13 minutes, depending on how you like your eggs.  (Lately I like them pretty stiff.  If you like runny eggs, give rice about 3 to 4 minutes before adding kale and eggs.
8. Simply scoop into a bowl.  I like a little white balsamic vinegar sprinkled on.  And salt.