Caveman Cuisine: Fried Eggs over Chestnuts, Sausage, and Kale
Nowadays, chestnuts are most famous for "roasting on an open fire", but these stately trees have played an important role in many cultures for their quality lumber and sweet, starchy nuts for hundreds, if not thousands, of years.
The American chestnut was brought to the brink of extinction by a fungal blight in the early and mid 20th century, so most of the modern supply hails from Europe. Chestnuts can be bought whole or roasted and ready to eat. (Note: Be sure to score the shells of any whole chestnuts you purchase prior to roasting them. A few years back I neglected this step and took an exploding chestnut to the eye as a result.)
Low in fat and high in carbohydrate, chestnuts can be used in ways more similar to that of potatoes (as part of a casserole) or grains (chestnut flour makes delicious gluten free baked goods). The smoky sweet flavor nicely compliments richer meats and as such, I decided to include it in this breakfast dish of venison sausage, sauteed kale, and fried eggs.
5-6 roasted chestnuts (diced)
2-3 cups kale (roughly chopped)
4oz loose pork or venison sausage
In a large skillet, cook sausage over medium heat until nearly done. Add chestnuts and mix until thoroughly combined. Remove the sausage and chestnut mixture to a small bowl and leave any grease from the sausage in the pan. Add kale and cook until the leaves are wilted.
Plate the kale and wipe down the skillet. If necessary, add a small amount of butter or animal fat (lard, tallow, etc.) to the pan. When the fat has melted, and hot enough to make a drop of water sputter, crack your eggs into the pan. Fry the eggs for several minutes before flipping, ensuring that the yolks remain intact.
When the eggs are ready, top the sauteed kale with the sausage and chestnut mixture. Top with fried eggs and season with fresh ground black pepper.