Poached Egg and Kale Toast

Ingredients

Servings

4 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 Tbsp

Olive Oil

2 cloves

Garlic , minced

1

Shallot , thinly sliced

4 cups

Chopped Kale

de-stemmed beforehand

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

Large Eggs

1 Tbsp

Distilled White Vinegar

4 slices

Italian Bread

or Any Artisan Bread

to taste

Crushed Red Pepper Flakes

Cooking Instructions

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Step 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.

Step 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.

Step 3

Stir in White Wine Vinegar (1 Tbsp) and season with Salt (to taste) and Ground Black Pepper (to taste) .

Step 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 Large 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.

Step 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!