Poached Egg and Kale Toasts
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 medium shallot, thinly sliced
- 4 cups chopped kale, no stem packed
- 1/2 medium red pepper, thinly sliced
- 1/2 cup water
- 1 tbsp white wine vinegar
- as needed salt and pepper
- 4 large eggs
- 1 tbsp white vinegar
- 4 slices artisan bread
- as needed chili flakes
Servings: Toasts
Instructions
- Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
- Add kale, red pepper and water. Continue to cook, stirring often until kale is tender but still has some texture and all the water has been absorbed about 10-12 minutes. Stir in white wine vinegar and season with salt and pepper.
- While kale is cooking, add 3" of water to a shallow pot. Bring to a gentle simmer and add 1 tbsp of white vinegar and a sprinkle of salt. Crack eggs, one at a time into the water. Cook for 4 minutes for soft eggs. Remove with a slotted spoon to a paper towel lined plate to absorb excess moisture.
- Toast bread and butter if desired, top with a generous portion of sauteed kale and top with a poached egg. Sprinkle with chilli flakes if desired. Serve immediately.
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