I’ve come to realize the value in a good breakfast. During the week, I relish my sleep too much to give it up for breakfast. A quick granola bar or toast is all I have time for and I intend on keeping it that way. The weekends are our time for breakfasts. And it is on those weekends that I discover breakfast and how important it actually is. Taking the time to sit down to a meal. The time spent in cooking that meal, eating something hot and hearty. It really does power you through the day more.
This breakfast is as easy as pie. The key is getting down the timing. Get your water on first, then toast your bread and saute your kale while the water starts to boil. The egg, buttery and perfectly poached, is great on top of garlicky kale.
- 1 slice wheat bread
- 1 bunch of kale
- 1 clove garlic, minced
- 1 tbsp. butter
- 1 egg
- splash of vinegar
- Fill a medium-sized pot with water and add in splash of vinegar. Heat over high heat until boiling.
- While the water boils, put your piece of bread in the toaster.
- Add butter to a small skillet over medium. Once the butter has melted, add in the garlic and cook until just fragrant, about 30 seconds. Add in the kale and toss to coat with butter and garlic. Saute 2 to 3 minutes until wilted.
- Place the kale on top of the toast.
- Crack egg into a shallow bowl or ramekin. Once the water has boiled in your pot, use a slotted spoon and start swirling the water to form a whirlpool. Add the egg to the center of the whirlpool, give it a gentle stir and then cover the pot and remove it from the heat.
- Set a timer for 3 minutes. Once the timer goes off, use the slotted spoon to carefully remove the egg, draining off excess water. Lay the egg gently on top of the kale and toast.