Poached Eggs and Kale Toast is not only quick and delicious, but a great way to eat your greens.
Total Time
30min
0.0
0 Ratings
Author: Compelled to Cook
Servings:
4
Ingredients
•
1
Tbsp
Olive Oil
•
2
cloves
Garlic
, minced
•
1
Shallot
, thinly sliced
•
4
cups
Chopped
Kale
•
1/2
Red Chili Pepper
, thinly sliced
•
1/2
cup
Water
•
1
Tbsp
White Wine Vinegar
•
to taste
Salt
•
to taste
Ground Black Pepper
•
4
Farmhouse Eggs® Large Brown Eggs
•
1
Tbsp
Distilled White Vinegar
•
4
slices
Italian Bread
or Any Artisan Bread
•
to taste
Crushed Red Pepper Flakes
Cooking Instructions
1.
Heat the Olive Oil (1 Tbsp) in a medium skillet, then add the Shallot (1) and Garlic (2 cloves). Cook on medium for 1-2 minutes, stirring often.
2.
Add the Kale (4 cups), Red Chili Pepper (1/2), and Water (1/2 cup). 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.
3.
Stir in White Wine Vinegar (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste).
4.
While the kale is cooking, fill a shallow pot, half full with water. Bring to a gentle simmer and add Distilled White Vinegar (1 Tbsp) and a sprinkle of salt. Crack Farmhouse Eggs® Large Brown Eggs (4) 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.
5.
Toast Italian Bread (4 slices) and butter if desired, then top with a generous portion of sauteed kale and a poached egg. Sprinkle with Crushed Red Pepper Flakes (to taste) if desired. Serve immediately. Enjoy!
Nutrition Per Serving
CALORIES
258
FAT
10.9 g
PROTEIN
12.7 g
CARBS
27.3 g
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