When you think snowy winter night you usually think of pasta dishes or risotto, roasted vegetables or soup. The last thing I wanted for dinner last night was a heavy meal. I had leftover kale from the kale chips Anne and I made for the SuperBowl. I haven’t been grocery shopping in a while due to the massive amounts of snow DC has gotten in the last week. I do have the basics though: Eggs and onions!
Poached Eggs over Kale
One small bunch of Kale (I used 3 large leaves)
Half a small onion, chopped finely
Eggs (I used two because I was hungry!)
1/4 cup of chicken broth (optional but it adds flavor)
Wash the kale and tear it up a little bit (the leaves are pretty big). Chop up your onion and sauté it in a little olive oil. Once the onions are almost translucent add the kale and the chicken broth and cover to let the leaves steam. This won’t take very long, about 5 minutes. Check the pan occasionally to make sure all the chicken broth hasn’t evaporated or the kale and onions will burn! The kale will turn a beautiful deep green and the onions will caramelize a bit.
Meanwhile, heat up water to a simmer in another sauté pan. Crack your egg (or eggs) on a plate making sure you keep the yolk whole. Carefully slide the eggs into the water and turn up the heat so you have a slow boil. Poach your eggs for a few minutes, until the white is no longer liquid and the top of the yolk is slightly white, but not cooked through.
Transfer the kale and onions to a plate and then carefully take your poached eggs out of the water with a slotted spoon and place over the greens.
Break open the eggs and let the yolk ooze out. Delicious! Enjoy!
I made this dinner two nights in a row. It’s so flavorful and delicious and you can make it in 10 minutes! If you want a little extra something you can grate a little parmesan cheese on top. Yum!