How to use up your St. Patty’s Day leftovers and a primer on poaching (and boiling!) eggs.
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.