Poached Eggs with Kale
Created by Amy Jones on September 16, 2016
When you’re craving something warm for breakfast but have little time to prep a meal, this is a quick warm breakfast that will leave you feeling satisfied. Salmon and avocados could also be added to make it a more filling meal for lunch or even dinner.
- Prep Time: 10m
- Serves: 1
- 1 or 2 eggs
- 2 to 3 big handfuls of kale leaves
- 2 tablespoons ghee or clarified butter
- 1/2 to 1 tsp sea salt or himalayan pink salt
- 2 tablespoons apple cider vinegar to poach the egg
- dash of cayenne pepper
- cracked black pepper
- Add 1 cup water to a pan and heat water.
- While water is heating, wash the kale leaves and add kale to pan with water. Tip: I like to break the kale with my hands as adding into the pan.
- Heat on medium heat until the kale is tender, about 5 minutes.
- While the kale is cooking, heat the water for the egg in a pan (about 1 inch above the bottom of the pan. Once the water is steaming, add the apple cider vinegar and stir the water with a spoon. Crack the egg into the water and let it cook.
- While the egg is poaching, drain the kale.
- Heat the ghee or butter in the pan the kale was cooking in. Once the butter has melted, add the drained kale and stir to distribute the butter. Remove the greens from the heat and add the salt. Plate the greens.
- Once the egg is poached to your desire, remove from the pan and place on top of the greens.
- Sprinkle cayenne pepper and black pepper on top.