Poached Egg and Kale Toasts

Poached Egg and Kale Toasts

by | Nov 2, 2018 | BREAKFAST AND BRUNCH, EGGS, LUNCH, VEGETARIAN | 0 comments

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

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.

      Coconut Poached Cod

      Coconut Poached Cod

      by | Jan 10, 2017 | FISH & SEAFOOD, GLUTEN FREE | 0 comments

      It’s a new year, and I couldn’t be more excited to create, share and connect with everyone in 2017. For me, 2016 was a year full of new beginnings, experimenting, learning, kitchen messes and tripping over photography equipment. One of my main goals for the new year is to be more organized and shall we say “ahead of the game”. This food blog called my hobby chews away at time like nothing I’ve ever done and I believe being organized and using time effectively is essential. I look forward to focussing and improving in this area.

      I’m starting the new year with simplicity  and Coconut Poached Cod.  A  lovely recipe that’s super easy, quick and healthy.  The wonderful flavour comes from a reduction of wine, clam juice, saffron and tomatoes.  This delicious concentration is smoothed out with coconut milk and gives way to a luscious milk bath for your fish.  For this recipe I used cod, but any mild, firm white fish could be used with similar results.  Halibut is a great choice as well, but definitely a hit on my wallet.  Regardless of the fish used, it is imperative to generously season the fish on both sides with salt and pepper.  The thick fish fillets really need that little hug of seasoning to shine.  Also of importance is not to overcook the fish.  An approximate 1” thick piece has no need to cook more than 3-4 minutes per side.  Dry, overcooked and rubbery fish is a friend to no one.

      I love this Coconut Poached Cod because it packs a lot of flavour with minimal time, effort and ingredients.  It’s easy and perfect for any night of the week yet worthy of company.  I like to serve mine atop sautéed spinach, however over rice, couscous or quinoa is also delicious.  Enjoy!

      Recipe Source:  Compelled To Cook

       

      Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
      Coconut Poached Cod
      Print Recipe
      Cod fillets gently poached in a luscious coconut sauce.
        Servings Prep Time
        4 People 10 Minutes
        Cook Time
        20 Minutes
        Servings Prep Time
        4 People 10 Minutes
        Cook Time
        20 Minutes
        Coconut Poached Cod is cod fillets gently poached in a luscious tomato coconut sauce.
        Coconut Poached Cod
        Print Recipe
        Cod fillets gently poached in a luscious coconut sauce.
          Servings Prep Time
          4 People 10 Minutes
          Cook Time
          20 Minutes
          Servings Prep Time
          4 People 10 Minutes
          Cook Time
          20 Minutes
          Ingredients
          Servings: People
          Instructions
          1. Heat olive oil over medium heat in a medium size non stick skillet. Add garlic and sauté for 1-2 minutes until starting to soften but do not brown. Add white wine and clam juice. Allow to simmer to reduce mixture by half, approximately 5-6 minutes. Crush tomatoes with your hand and add to pan along with a generous pinch of chili flakes and saffron. Simmer gently to reduce for 4 minutes. Add coconut milk and 1/4 tsp salt and bring to a simmer.
          2. Pat cod fillets dry with a paper towel and season generously on both sides with salt and pepper. Add to poaching liquid and simmer gently for approximately 3-4 minutes per side. Remove cod to plate and spoon sauce over top. Serve immediately.
          Recipe Notes

          If sauce remains a little thin, allow to reduce an additional 1-2 minutes after removing cod.