I love having greens for breakfast, and I’m glad any morning I have the time to cook and fresh greens in the fridge.
This was actually almost dinner, but I’d gotten everything cut up and then decided I was too tired to actually eat it – so everything was prepped and ready in the morning.
Oh, and I have a rant about poached eggs. You know how they’re pretty difficult for many cooks, with the whites all turning whispy and unruly? And you know how some authors are tempted to try to sell you gadgets that promise to make everything simpler? And other authors just whip up delicious poached egg dishes?
Well, that’s making things too hard and getting all of your dishes dirty. Just make food with a little liquid to it, crack the egg into the food, and then cover it so that the egg poaches in steam and/or the liquid in your dish. Not only is this easier, requires fewer dishes, and gorgeous, but also the end result is more delicious because your egg whites get to absorb the flavor of your dish.
I clean out and keep those takeaway containers made out of foil for this, but you can use any kind of bowl or lid (that is high enough not to touch the egg while it’s steaming), if you don’t compulsively reuse containers or if you’re worried about cooking with aluminum.
Kale for Breakfast with a Poached Egg on Top
I melted 2 teaspoons of butter into the bottom of my skillet and tossed in a sliced (young enough that it hadn’t developed a bulb) vidalia onion, a cubed red bell pepper, and the flesh (only) of 1 habanero pepper, having been sliced into tiny slivers.
While that sauteed, I washed 4 young curly kale leaves. I just shook them dry, leaving a decent amount of moisture still in the leaves as I cut the leaf off of the tough rib and then sliced the pile of leaves across into short ribbons.
I got my egg ready.
Once the cooking vegetables were decently wilted, I added the kale and stirred it all up just until the kale turned bright.
But on tasting it, I realized I needed a bit more saltiness, so I went back to my Roman kale recipe for methodology and tipped in 1 teaspoon each of fish sauce and sweet red wine.
A quick stir to distribute the liquids, and I piled the greens into a nest.
Cracking the egg into the center, I covered the egg nest of greens with another container.
And it took about as long to poach as it took me to toast a frozen bagel.
You can peek under the lid – you are looking for no visible liquid white and an amazing rosy blush to the top of the yolk (which you don’t get from regular poaching).