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.

Ingredients:

5-6 roasted chestnuts (diced)
2-3 cups kale (roughly chopped)
4oz loose pork or venison sausage
3 eggs

Directions:

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.
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About Tony Fed

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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1 comments:

  1. Tony, I work for The American Chestnut Foundation, a non-profit based out of Asheville, NC that has been working for the past 28 years to breed an American chestnut that is resistant to the chestnut blight. And we are gaining ground! We publish a journal six times a year that goes out to our membership of 6,000. One of the sections in The Journal of The American Chestnut Foundation includes chestnut recipes.

    I was delighted to see your simple and nutritious chestnut recipe this morning. Could you give us permission to use this recipe and photograph for a future publication? It is super hard to find high resolution photographs with great recipes and it sure appears like you have them both here!
    We would be honored to use your recipe, let me know if this would work for you. Please contact me at mila@acf.org. Thanks, Mila Kirkland

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