Poached Eggs with Kale


poached eggs

poached eggs with kale

from Stonesoup
serves 1
takes 5 mins

Baby kale leaves, picked from the garden while I wait for my water to boil is my current favourite egg accompaniment but it changes all the time. Baby spinach or other greens would make a good substitute. Or if your kale is a little older and tougher, I find it’s best to finely shred it or cook it quickly in a pan until just wilted.

3-4 tablespoons white vinegar
2 eggs
handful baby kale leaves
truffle oil, optional

1. Bring a small saucepan of water to the boil. Add a big splash (3-4 tablespoons) of white vinegar and reduce the heat until it is at a rapid simmer.

2. Break eggs into a small bowl and slide each into the water.

3. Simmer gently for 3 minutes or until cooked to your liking. Meanwhile place kale on a serving plate and make your tea.

4. Remove eggs from the water with a slotted spoon and pat dry with a clean tea towel.

5. Serve eggs on top of the kale seasoned generously with salt and fresh pepper. Drizzle with truffle oil if you’re in the mood for a little breakfast luxury.


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