Poached Eggs & Veggies

So I LOVE LOVE LOVE eggs, in all forms. Poached eggs are perhaps my favorite though since I’ve been incapable of making them (up to my recent Williams Sonoma trip) for so long. Now, with my handy $7 egg poacher helper, it’s unbelievably easy to make them, but one issue remains: toast. I’ve used my leftover veggies from last night to sidestep this issue and highly recommend swapping out toast for sautéed veggies and kale to all other poached egg addicts who aren’t down to eat toast every morning. 

BEST FOR- cold mornings when you’re craving eggs but also know you need to eat your veggies.

MUSICAL PAIRING- “5 Years Time” by Noah and the Whale

INGREDIENTS FOR VEGGIES
4 cups Tuscan Kale
¼ cup sundried tomatoes
leftover veggies (see notes section below if don’t have these)

INGREDIENTS FOR EGGS
Olive oil
Water
Eggs (desired number)
Egg Poacher

+ 1 avocado (optional)

DIRECTIONS

1. Pour a little olive oil in a frying pan. Add kale, spray with water (it should sizzle), add a little salt and pepper, then cover. Sauté for 3 minutes.
2. In the meantime, bring water to boil on another burner. You will need just as much water as needed to cover egg in poacher. This varies by pot size.
3. After three minutes, add in leftover veggies to the sautéing kale. Cook for three minutes, stirring frequently. After, cover, remove from heat, and set aside.
4. Once the water is boiling gently, add in egg poaching cup and crack egg into it. Cook for 2 minutes for runny egg, 3 for medium egg, and 4-5 for hard. Repeat for desired number of eggs.
5. While eggs are poaching, return the vegetables to heat. Cook on low to medium heat for up to another 3 minutes to warm for serving. At this time, add in the sundried tomatoes (adding them earlier will end in them burnt).
6. Serve veggies on plate, then avocado, then poached eggs. You’re done!

NOTES:

• If you do not have leftover grilled veggies this recipe is still equally easy. Instead of steps one and three (still do step 2): Chop 1 sweet potato, 1 small normal potato, 1 red onion, 7 spears of asparagus, and 1 leek. First put potatoes in frying pan with olive oil. Then after about 5 minutes add other veggies. Once all those veggies seem almost cooked, add in kale. Stir frequently, cover, then remove from heat after 3 minutes and resume with steps 4-6.