Poached Eggs with Sauteed Kale, Mushrooms and Chevre
July 03, 2013
"This was perfectly wonderful with some organic kale I found at a new organic produce farm in Indian Hill Ohio. I like using pastured eggs in this, as they are lower in fat and cholesterol and have a rich flavor in the yolk. This goes nicely with pieces of toasted garlic cheese bread from a French peasant loaf."
- Serving Size: 1 (354.4 g)
- Calories 486.6
- Total Fat - 36.4 g
- Saturated Fat - 20.6 g
- Cholesterol - 408.2 mg
- Sodium - 368.5 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 1.3 g
- Sugars - 4.1 g
- Protein - 25.7 g
- Calcium - 470.5 mg
- Iron - 3.7 mg
- Vitamin C - 107.2 mg
- Thiamin - 0.2 mg
Break each egg into a small dish and set aside.
Heat butter in a large saute pan and add onion and garlic, cooking until onion softens.
Stack kale leaves with stems removed on top of each other and roll up like a rolled newspaper then shred.
Add shredded kale and mushrooms to pan with 2 tbsp of water; cook, stirring, until mushrooms brown and kale gets tender, adding more water 2 tbsp. at a time until it does get tender (taste it).
While kale is cooking, fill a skillet 3/4 with water and stir in vinegar. Bring water just to a simmer where bubble barely break the surface.
When kale becomes tender, stir in the 2 tbsp. cream, then top with crumbles of goat cheese, remove from heat and cover the pan.
Finish the eggs by lowering the small dish with an egg in it into the water, letting it warm a minute or so, then gently tilt the dish and let the egg gently slide out, disturbing it as little as possible. Repeat with other eggs.
Allow the eggs to cook for about three minutes, or until as cooked as you like.
Lift eggs from the water with a slotted spoon; I put mine under a small stream of running water to rinse the gunk and vinegar taste. Trim off any ragged edges if you like.
Place eggs on top of kale mixture and serve sprinkled with paprika and/or pepper.
Tips & Variations
No special items needed.