This was perfectly wonderful with some organic kale I found at a new organic produce farm in Indian Hill Ohio. I like using pastured eggs in this, as they are lower in fat and cholesterol and have a rich flavor in the yolk. This goes nicely with pieces of toasted garlic cheese bread from a French peasant loaf.
We’d driven down on the weekend to Turner Farm in Indian Hill Ohio, looking for some organic pastured eggs. Seems like other suppliers were running short. It was our first time visiting there, and it was quaint, and surprisingly beautiful.
At the end of the lane the farm is on, past one garden after another we came to the produce barn, which was filled with coolers full of all kinds of organic produce, all self-serve. There is something to be said for growers who are both gracious enough to trust people to do the right thing, and that do the right thing themselves by not chasing the rabbits away but letting them share in the Earth’s bounty. Bill and I like to support these type of people as well as supporting our local growers and farmers.
I forgot to take photos of me poaching eggs. I know. Slap me around with a dead carp!
But really, it just looks like simmering water, then an egg in the water, then me lifting out the egg with a slotted spoon.
I do give directions below, so just use your imagination.
Really. Poaching eggs isn’t hard.
Unless you forget about them, walk away and come back a day later.
Then they will be very hard!!!?!?!? LOL
- 4 large organic pastured eggs
- 1 tablespoon vinegar
- 1 small onion, chopped
- 2 cloves garlic, sliced
- 2 tablespoons butter
- 6 ounces kale (rinsed well and stem removed)
- 1 cup crimini mushrooms, sliced
- 2 to 6 tablespoons water, as needed
- Hot pepper flakes (to taste)
- Salt and pepper
- 2 ounces goat cheese (soft chevre)
- 2 tablespoons heavy cream
- Paprika (optional)
Break each egg into a small dish and set aside.
Heat butter in a large saute pan and add onion and garlic, cooking until onion softens.
Stack kale leaves with stems removed on top of each other and roll up like a rolled newspaper then shred.
Add shredded kale and mushrooms to pan with 2 tbsp of water; cook, stirring, until mushrooms brown and kale gets tender, adding more water 2 tbsp. at a time until it does get tender (taste it).
While kale is cooking, fill a skillet 3/4 with water and stir in vinegar. Bring water just to a simmer where bubble barely break the surface.
When kale becomes tender, stir in the 2 tbsp. cream, then top with crumbles of goat cheese, remove from heat and cover the pan.
Finish the eggs by lowering the small dish with an egg in it into the water, letting it warm a minute or so, then gently tilt the dish and let the egg gently slide out, disturbing it as little as possible. Repeat with other eggs.
Allow the eggs to cook for about three minutes, or until as cooked as you like.
Lift eggs from the water with a slotted spoon; I put mine under a small stream of running water to rinse the gunk and vinegar taste. Trim off any ragged edges if you like.
Place eggs on top of kale mixture and serve sprinkled with paprika and/or pepper.