Poached Egg and Kale Toasts

Poached Egg and Kale Toasts

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!

Author:  Compelled to Cook

 

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Poached Egg and Kale Toasts
Print Recipe
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Servings Prep Time
    4 Toasts 15 minutes
    Cook Time
    12-15 minutes
    Poached Egg and Kale Toasts
    Print Recipe
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Servings Prep Time
      4 Toasts 15 minutes
      Cook Time
      12-15 minutes
      Ingredients
      Servings: Toasts
      Instructions
      1. Heat oil in a medium skillet, add shallots and garlic. Cook on medium for 1-2 minutes, stirring often.
      2. 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.
      3. 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.
      4. 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.

      Fresh Asparagus Toast

      Fresh Asparagus Toast

      I read recently that fresh raw asparagus is underrated! I believe this observation is very true. So if you’re lucky to have a bundle or two, let Fresh Asparagus Toast entice you to discover all that fresh raw asparagus can offer. The first hurdle for me to eating raw asparagus is the fact that fresh asparagus is simply not a staple vegetable in my crisper drawer for most of the year. For me, those crisp spears are not something you reach for to munch on like a stick of celery or carrot. Second, when I do have a bundle or two of fresh asparagus I’m always cooking it by default….delicious in its own right, but still cooked. So let’s look at a new way!

      Fresh Asparagus Toast will change the way you view your asparagus. Not only does fresh raw asparagus make a quick, healthy lunch, it’s surprisingly addictive with a bright zesty lemon dressing. This magical combination is the perfect balance with salty cheese, avocado and crisp sprouts. If you’ve never had raw asparagus, it’s time, and you’ll be wondering why you haven’t done it sooner. Enjoy!

      Recipe Source:  Compelled To Cook

       

      Fresh Asparagus Toast
      Print Recipe
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Servings Prep Time
        8 toasts 20 minutes
        Cook Time
        10 minutes
        Fresh Asparagus Toast
        Print Recipe
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Servings Prep Time
          8 toasts 20 minutes
          Cook Time
          10 minutes
          Ingredients
          Servings: toasts
          Instructions
          1. In a medium bowl mash feta and cream cheese together using a fork until well combined but some little bits remain of the feta. Set aside. (avocado is added at the end to avoid oxidization)
          2. In a small bowl whisk together olive oil, lemon juice, white wine vinegar, shallots, salt and pepper. Set aside. Peel asparagus into thin strips by holding the bottom woody portion of the spear and using a vegetable peeler, peel towards the tip in one motion. Continue to peel off thin strips until the spear is too flat and the peeler won't dig in. Turn what's left of the spear onto its side and continue to peel once or twice. You should be left with 1-2" of woody stem that was used as the handle. Discard this unused portion. In a medium size bowl toss together shaved asparagus and dressing. Set aside.
          3. Turn oven to broil and position oven rack to 8" from the top. Brush each bread slice with olive oil and arrange on a baking sheet. Broil for 2-3 minutes until just starting to turn golden. Remove from oven and allow to cool for 1-2 minutes. While toast is cooling, mash avocado into cheese until incorporated. For each piece of bread, spread with a generous 2 tbsp of cheese spread, top with 1/4 cup of asparagus, top with your favourite sprouts or micro greens and a sprinkle of pine nuts. Add freshly cracked pepper if desired and serve immediately.
          Recipe Notes

          Toast pine nuts in a single layer in a 350℉ oven for 10-12 minutes.  Can omit or substitute in toasted almond slices if desired.