Egg, Kale and Tomato Breakfast Wrap with Hummus

DSC02468Apparently this breakfast wrap is a frequent request of Giada De Laurentis’ six-year-old daughter. At that age, I think I was more likely to crave cinnamon toast crunch cereal for breakfast. Thankfully, my tastes have matured some since then.

For some reason, this recipe stood out to me among the dozens included in Giada’s latest cookbook. It was probably the poached egg that lured me in yet again. But I also wanted to try a recipe for homemade hummus, and figured it would go perfectly with this recipe.

I loved this breakfast wrap. Actually, we had it for dinner. Everything comes together so well—the yolks from the poached egg, the juices from the cooked kale, the hummus—to create such wonderful flavor. I made the wrap a second time and swapped in Swiss chard for the kale, and a fried egg for the poached egg. The possibilities of what you can swap in and out are endless. Some combination of greens, hummus, and an egg are all it takes.

Egg, Kale and Tomato Breakfast Wrap with Hummus (from Giada’s Feel Good Food; serves 4)

5 large kale leaves
2 tablespoons extra-virgin olive oil
1 1/4 cups grape tomatoes, halved
1 large shallot, chopped
2 garlic cloves, chopped
1 teaspoon chopped fresh thyme
1/8 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
4 large eggs, at room temperature
4 (10-inch) whole-wheat tortillas
1/4 cup store-bought plain hummus (I made my own using this recipe)

Cut away and discard the stem from the center of each kale leaf. Coarsely chop the kale into 1-inch pieces. It will look like you have a lot of kale but it will cook down considerably.

Heat the oil in a large nonstick skillet over medium heat. Add the tomatoes, shallot, garlic, thyme, and red pepper flakes, if using. Sauté until the tomatoes and shallot soften, about 4 minutes. Add the kale and sprinkle with the salt and pepper. Toss with 2 wooden spoons until the kale wilts but is still bright green, about 2 minutes. Stir in the basil. Remove from the heat.

Fill a wide saucepan with enough water to measure 2 inches deep. Bring the water to a rolling boil over high heat. Break each egg into a separate tea cup. Turn off the heat under the saucepan. Immediately slide each egg from its cup into a different part of the water (the whites will spread out). Let the eggs stand until the whites are set and the yolks are still very soft to the touch, 3 to 4 minutes.

Meanwhile, using tongs, toast each tortilla directly over high heat until beginning to blacken in spots, about 15 seconds per side. Put the warm tortillas on plates. Spoon 1 tablespoon of hummus on each tortilla and spread to cover, leaving a 1-inch border. Divide the kale mixture over the hummus.

Using a slotted spoon, lift each egg from the water, wiping excess liquid from the bottom of the spoon with paper towels. Put the eggs on top of the kale. Slit the yolks and press on the eggs a bit so the yolks begin to run (this will make them easier to eat). Fold up the bottom of each tortilla and then fold in the sides, leaving the wraps open at the top. Serve.DSC02466

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