Poached Egg and Kale Toast

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.

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.

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

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.

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!