Poached Eggs on Garlicky Kale, Latkes, Homemade Applesauce

By Jennifer

Poached Eggs on Garlicky Kale, Latkes, Homemade Applesauce

  • 2 large bunches kale
  • Garlic oil (remember from the pizza?)
  • salt and pepper
  • 2 eggs per person
  • white vinegar

Fold each kale leaf in the middle length-wise, and tear down to separate the leaves from the stems.  Discard stems and tear the leaves into pieces.  Rinse well;  meanwhile, bring a pot of salted water to a boil.

Boiling kale

Boil the kale for 7 – 9 minutes, then drain well.  When it’s cooled a little, squeeze the extra water out and toss in a bowl with a good spoonful or two of the garlic oil, salt and freshly ground black pepper.

Kale is ready

Set aside (you can reheat it in the microwave for a minute or two before serving).

To poach the eggs, fill a large pot with 2 – 3 inches of water and bring it to a boil, then lower it to a simmer.  Add 2 TBS white vinegar and a couple pinches of salt.  Break one egg at a time into a small bowl, then carefully lower the bowl until it’s right above the water and slide it in.  Repeat with remaining eggs.  Cook for about 3 – 4 minutes, then remove with a slotted spoon and place two eggs per person on top of the kale.

Serve with Latkes, and Homemade Applesauce.

Poached Eggs on Garlicky Kale, Latkes, Homemade Applesauce

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