with Fried Eggs, Salt Spring Kitchen Jam & Roasted Sweet Potatoes
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Fondly inspired by a childhood tale, these greens, eggs and jam - you will want to inhale! With Salt Spring Island preserves made of onion and thyme, there is so much flavour you may find yourself speaking in rhyme! Full of black kale, Swiss chard, roasted taters and feta - top with walnuts and fried eggs to make eating your greens taste betta'!
Contains: Egg, Milk, Mustard, Sulphites, Walnuts
May Contain: Fish, Gluten, Peanuts, Sesame, Shellfish, Soy, other Tree Nuts
What We'll Send
Red Pepper Flakes
Red Swiss Chard
White Sweet Potato Diced 1"
Free Range Brown Egg (4)
Salt Spring Kitchen Co. Onion and Thyme Jam
Za'atar, Roasted Garlic Powder, Ground Sumac
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.
Nutritional Info Per Serving
Roast Sweet Potatoes
Turn oven on to 425°F. Line a baking sheet with foil.
Toss sweet potatoes on baking sheet with 1 tbsp. olive oil, spice blend, and season to taste with salt and pepper.
Place baking sheet in oven and set a timer for 10 minutes.
When timer goes off, turn sweet potatoes and return baking sheet to oven.
Cook for another 12–15 minutes, until golden and tender.
Wash kale, Swiss chard, and lemon.
Remove kale and chard leaves from stems.
Slice kale and chard leaves into 2 inch pieces. Dice kale and chard stems into ¼ inch pieces.
Cut lemon in half.
Roughly chop walnuts.
Cook Greens and Walnuts
Heat 1 tbsp. olive oil in a large skillet over medium-high.
Once hot, add garlic and stems of kale and chard to skillet. Cook for 2–3 minutes, until stems are tender.
Add leaves of kale and chard and ¼ cup water to skillet.
Cover skillet with a lid. Reduce heat to medium and cook for 1 minute, or until leaves are bright green and tender.
Remove lid and cook until water evaporates.
Add walnuts, half of thelemon juice, salt, and season to taste with red pepper flakes.
Set aside greens and walnut mixture on a plate.
Wipe skillet carefully with paper towel.
Add 2 tbsp. olive oil and return skillet to medium-high heat.
Crack eggs into skillet. Season to taste with salt and pepper.
Cook eggs for 4–5 minutes, until whites are set and yolks are still runny, or cook eggs to preference.
Plate + Serve
Divide sweet potatoes, greens, and walnut mixture onto plates.
Top with 2 eggs. Crumble feta over everything.
Cut remaininglemon into wedges for serving.
Serve Salt Spring Kitchen Jam and lemon wedges on the side.
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