(printable recipe) - serves 2.
4 Pastured Eggs.
1 Tsp Vinegar.
1 Bunch Kale or Chard.
1/3 C Chicken or Veggie Stock.
Leftover Roasted Winter Veg.
2 Pieces Baguette or Sourdough Loaf, cut on an angle.
2 Shavings of Salty Grainy Cheese (ie Grana Padano, Parmesan, Pecorino Romano)
Extra Virgin Olive Oil.
Coarse Sea Salt & Fresh Cracked Black Pepper.
What to Do:
Pre-heat your oven to a high broil. Once hot, place sliced bread on a baking sheet, brushed lightly with olive oil, and slide under heat. Broil until golden. Remove from oven and lay the cheese on warm toast. Set aside.
Turn the oven down to 400 degrees F. Re-heat winter veg in oven until hot.
Heat 2 Tbsp of oil over medium heat in a large saute pan. Once hot, throw in the greens, season well with salt and pepper and stir well to coat. Add the stock and while stirring often, allow the greens to cook through and the stock to evaporate.
To poach eggs: Bring a deep saute pan of salted water to a light boil over medium-high heat. Once the water starts to bubble, add vinegar. Crack eggs into individual bowls and gently slide into the semi-boiling water. Using a slotted spoon, corral the whites around the yolks to help them keep their shape. Cook for about 3-4 minutes or until the egg whites are cooked through and the yolks runny. Remove from water and gently place eggs on top of cheesy toast.
Throw it all on a plate and chow down my friends, chow down.
Yes - eat.
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