Buckwheat crêpes with fried eggs and sautéed kale from Grist
The instructions were to put the sautéed kale (I used a mix of baby kale, chard and spinach, sautéed with onion and some diced country ham) on the crêpes, fold up the edges and put them in the oven to keep warm while the eggs are fried. My crêpes were on the small side and refused to stay nicely folded in the oven. This annoyed me for photo purposes*, but at least you can see the pile of greens under the egg! Also, because the crêpes were small, I used medium eggs and cooked them in egg rings so they didn't get too big.
*See that one in the back has 3 tomatoes helping to hold up the sides 🤣😂🤣
