NUTRITION

SERVINGS

INGREDIENTS

8 oz lean cooked corned beef

1 medium potato

2 large eggs

1.5 cups kale

1 tbsp roasted red pepper hummus

0.25 tbsp olive oil

0.5 tsp dried thyme

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the potato into 1/2-inch cubes and toss with half of the olive oil, garlic powder, sea salt, and black pepper.

• 2

  Place the potatoes in the air fryer at 400°F (200°C) for 15-18 minutes, shaking halfway through, until they are golden and crispy.

• 3

  While potatoes cook, bring a small pot of water to a boil, carefully lower in the eggs, and simmer for 6.5 minutes for a jammy yolk; immediately transfer to an ice bath, peel, and halve.

• 4

  In a large skillet over medium-high heat, add the remaining olive oil and the lean corned beef, sautéing for 4-5 minutes until the edges are browned and crispy.

• 5

  Add the chopped kale and dried thyme to the skillet with the beef, sautéing for another 2-3 minutes until the kale is wilted and vibrant green.

• 6

  Divide the sautéed beef and kale between two bowls, then add the air-fried potatoes and soft-boiled eggs.

• 7

  Top each bowl with a dollop of roasted red pepper hummus before serving.