I love toasts for breakfast. Even though I normally try to stay away from gluten, especially in the morning, every now and then it's a nice treat. You could easily substitute grits, polenta, roasted potatoes, for the bread, or go commando and just make it a power meal with no starch. Because it's the first meal of the day, it can set the premise for how healthy the rest of your day can be. I find that most of my best days started with a great breakfast, and this is one of my favorites.
YOU WILL NEED:
1 bunch Kale, ribs and stems removed
1 container cherry tomatoes, washed
1 medium shallot, sliced
1 clove garlic
as many eggs as you have people (one egg did it for me today, but I normally like two)
Any bread you like, cut 3/4 " thick
Heat up a skillet over a high flame. In a bowl, toss the whole tomatoes with a little salt and about a teaspoon of olive oil, just to very lightly coat them so they don't stick to the pan. Add to skillet and let them blister up, gently shaking the pan every now and then to heat them evenly. When they start to pop and collapse, they're done. Remove from pan and reserve.
Drizzle your bread with a teeny bit of olive oil, heat up your same skillet on medium and toast the bread in the pan, pressing down on either side if it crosses your mind for more even toasting. Rub either side with the clove of garlic, and reserve.
Set up your poaching liquid. Water with a teaspoon of vinegar and a little salt. Bring this to a simmer.Crack your eggs one at a time into a ladle, or measuring cup. Stir the water like you're trying to create a little whirlpool so your first couple eggs don't stick, and gently place them into the water. They'll take 6-8 minutes to cook, so keep an eye on them while you prepare the kale.
Heat up that same pan again, and sauté your shallots with a little olive oil. Add your kale leaves when the shallots are translucent and starting to caramelize and add a quarter cup of stock/wine/water/any liquid you want to deglaze the pan and steam the kale a little. When the kale starts to wilt a little, but not completely collapse, you're good to go. You want it to be a brighter green then when you started, but not all wilted into a complete mass that's tough to chew and tastes more like sauce than kale. Add the tomatoes and season with salt and pepper and a little olive oil (or butter if you go that way), a few chili flakes wouldn't be out of line, or a little parmigiano or lemon zest. It's your breakfast!
Lift your eggs out with a spoon and assemble. Bread down. Veg down. Egg top. Salt and pepper! It's hard not to enjoy a day that starts so well. xox
I've been cooking since I was seven. Institute of Culinary Education grad and NYC trained chef. Food dork. Health nut. Bounty Hunter of beige foods. I don't think there needs to be a separation between food that's good and food that's good for you.