Poached Eggs over Garlicky Kale
- Prep Time 0:10
- Cook Time 0:15
- Estimated Cost $4
- 50 Comments
I have found that a poached egg is the key to transforming a plate of cooked vegetables or a plain salad into a satisfying meal. Simply slide a tender, gooey (or not, depending on how you like your eggs), freshly-poached egg atop a pile of something green and suddenly, it’s enough to keep you full until the next mealtime. Here, the egg’s base is garlicky, buttery kale, seasoned simply.
I’m not even going to try to tell you how to poach an egg, since Deb of Smiten Kitchen does such a thorough job here. Just follow her directions and you’ll be as golden as a runny yolk.
- 1 tbsp extra virgin olive oil Pantry
- 1 tbsp unsalted butter $1 for a stick
- 2-3 cloves garlic, chopped roughly Pantry
- 1/2 medium onion, sliced $0.50 for a whole onion
- 1 large bunch kale (either Dinosaur or Tuscan kale), stems removed, leaves finely sliced (should yield about 4 cups sliced kale) $1 for a bunch
- 1/4 tsp each salt and freshly-ground black pepper, plus more to taste Pantry
- 2 eggs, poached (see headnote) $1.50 for 12
Recipe Serves 2
- Heat the oil and butter together in a large frying pan over medium heat.
- Add the onions and garlic and cook for 2-3 minutes, stirring occasionally, until very fragrant. (Note: This is a good time to begin your egg-poaching.)
- Add the kale, stir well to combine with the onions and garlic, and then cook for 8-10 minutes, or until the kale becomes wilted and the onions become very soft.
- To serve, divide the kale between 2 bowls and top each with a warm poached egg.
- Serve immediately.