I love eggs with greens, so when I was on the hunt for a nice lunch, I couldn’t think of what would be better than braised kale and eggs. Poached Eggs and Kale Toasts are not only quick and delicious, but a great way to eat your greens. Need more motivation to kale? It’s crazy high in vitamin K, high in vitamins A and C and also a great source of fibre to name just a few.
Curly leaf kale braised with shallots, red pepper and garlic get a bright finish with a splash of white wine vinegar. The tender, yet still slightly chewy kale provides a good texture contrast with the soft eggs. Crisp toast is the perfect crunchy base to soak up any juices and runny yolk. It goes to prove that eating well can be simple and delicious with only a few quality ingredients. Enjoy!
Recipe source for Poached Egg and Kale Toasts: Compelled To Cook
- 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
- 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.