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Breakfast Egg Torta

Updated: Apr 17


  • rosemary telera

  • chipotle creamed kale

  • cilantro mayonnaise

  • pickled beets

  • microgreen mix

  • eggs - 2 each


Scramble 2 eggs in a bowl and season them with salt. Heat up a pan; add oil; and cook eggs.

Slice your telera in half. Make a bed with the creamed kale. Put eggs on top. Finish with mayo, pickled beets, and microgreen mix.

Chipotle creamed Kale


  • 1 bunch kale

  • 1 small onion

  • 1 tablespoon chipotle paste or chipotles in adobo liquid

  • 1 cup heavy cream

  • 2 tablespoons butter

  • lemon

  • salt & pepper


Prepare a pot of boiling water, heavily seasoned with salt, and a bowl with half water and half ice.

Add kale to the pot, and let it cook for one minute or until it becomes bright green. Strain and add it to the ice bath. Once it has cooled down, strain it.

Cut the onion into thin slices. Heat up a pan. Then add oil and onion. Cook until it becomes translucent. Add heavy cream and chipotle, and bring to a boil. Add blanched kale, lemon zest, and butter; stir and reduce it until the cream thickens. Turn off the heat; add lemon juice; and season with salt and pepper.

Cilantro Mayo


  • 1 bunch cilantro

  • 3 scallions

  • ½ teaspoon cumin

  • 2 cups mayonnaise

  • lemon

  • salt & pepper


Add all ingredients to the food processor, and let go until smooth. Taste and adjust seasoning and acidity.

Pickled Beets


  • 2 small beets

  • 1 cup apple cider vinegar

  • lemon peel from one lemon

  • ½ cup water

  • ¼ cup sugar

  • ¼ teaspoon salt


Slice the beets really thin—a mandoline works best for this.

Add water, vinegar, sugar, lemon peel, and salt to a pot. Bring it to a boil, and cook until the sugar has dissolved. Immediately pour onto beets, and let cool uncovered.

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