To give credit where credit’s due, this recipe was inspired by the boys from Bondi on an early episode of the 2013 My Kitchen Rules TV series, who have since climbed great heights in Australia’s paleo world. They had planned to serve a “toasted coconut kale salad” as a side to their spatchcock main however the salad never made the plate as they forgot about it toasting in the oven and burnt it. So while the judges and other contestants never got to try it, it did make me think it would make a great breakfast side for scrambled eggs. It works really well as the coconut and kale toast up nice and crispy in the oven and the coconut amino gives the dish a saltiness that you could otherwise get from bacon.

Made from fermented, nutrient-rich coconut sap, coconut amino is a great “paleo-friendly” substitute to soy sauce which is 30% lower in sodium. I buy one from Niulife which also includes garlic, chilli and onion powder for an added kick.

Makes about 2 cups (enough for 1 for breakfast, or 2 for breakfast sides)


  • 1 Tbsp coconut amino* (or to taste)
  • 2 Tbsp coconut oil, melted (or good quality extra virgin olive oil)
  • few drops of sesame oil
  • half bunch kale, stalks removed & leaves cut up (about 2 cups worth)
  • 3/4 cup of unsweetened coconut flakes
  • 1/2 Tbsp coconut oil (enough to coat bottom of frypan when melted) or good quality extra virgin olive oil
  • 2 organic eggs
  • shallots / chives, sliced
  • freshly cracked pepper


  1. Heat oven to 180° C
  2. Combine coconut amino and oils in a small bowl and whisk to combine
  3. Put kale and coconut flakes in a large mixing bowl, add the coconut amino & olive oil and toss/scrunch/rub it all together until everything is lightly coated
  4. Spread out in a single layer on a baking-paper covered baking tray and toast in oven for 10-15 minutes, (turning half way through) until kale is crispy
  5. While the kale is in the oven, whisk the eggs and combine chopped shallots/chives and cracked pepper
  6. Heat a little extra virgin olive oil in a fry-pan on medium heat and add the egg mixture, leaving for a minute, then scraping away from the bottom every 30 seconds or so until nearly cooked then take the pan off the heat**
  7. Once the kale mixture is crispy, combine with the scrambled eggs and eat immediately.

* While not yet available everywhere, I have found coconut amino in various IGA and smaller grocery stores as well as most health stores/sites. If you eat soy, Tamari would be a fine wheat-free alternative, however I would halve the quantity as it’s much saltier than coconut amino.

** The easiest way to ruin scrambled eggs is to over-cook them so I find a low/medium-medium heat and patience is best so they can cook slowly, then taking them off the heat for a minute before serving will ensure they remain silky and fluffy, and not dry out.