This is how you feed a hungry man. No meat required. Sauteed kale, grilled zucchini and caramelized broccoli piled high with baked potato slices and four organic eggs all fried in olive oil. A few blistered grape tomatoes, lots of black and red pepper, some kosher salt. Buttered Italian toast for dipping and piling on the goodness. The even better deal is that this whole thing went together in five or ten minutes because I made the kale, zucchini and broccoli on the grill on Sunday night. The potatoes were simply baked in the oven on Sunday night. Leftovers are better than you think. Right, Mark?
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