To Nourish and Satisfy [Breakfast Salad; Baby Kale, Flavorino Tomatoes, Poached Egg]



Today is a quick post dedicated to breakfast. Simple, gratifying, nourishing breakfast. 


It’s the first thing you put in your body each day, so it should be something your body can use. Something to fuel  that big sexy brain of yours so you can come up with all those brilliant, life-changing ideas you have. 

I’m a big, big (BIG!) fan of the breakfast salad. Greens, some fresh produce, cheese perhaps, and eggs. Maybe bacon if it’s an extra-special day. It’s healthy, it’s versatile, it feels good and most importantly, because I know how busy you all are, it’s quick and easy. 



The Breakfast Salad;
[Baby Kale, Flavorino Tomatoes, Poached Eggs] 

We’re lucky to have SunTech Greenhouses LTD nearby, which means we have some local tomatoes just starting to pop up on our shelves. If you don’t have any local tomatoes yet, you can simply leave them out, or you can swap them for some roasted asparagus, sliced radishes or quick roasted mushrooms. 

This is a base recipe that is easily adaptable to what you have on hand or prefer. 

1 or 2 poached egg per serving, recipe follows
Handful Baby Kale or Arugula, per serving
1/2 cup grape/cherry tomatoes, sliced in half lengthwise
1/2 tbsp fruit vinegar (I use a pear/cranberry variety)*
2 tbsp best quality olive oil you can afford
fine sea salt and fresh ground pepper
Fresh Parmesan cheese, optional

On a plate, arrange a large handful of greens. Arrange tomatoes sliced evenly on the greens and top with poached egg(s). 

In a small bowl, whisk vinegar, olive oil and a pinch of salt. Pour over the salad and top with fresh ground pepper. If using, sprinkle with a bit of fresh Parmesan cheese. 

*You can find fruit vinegars at specialty food stores, but if you’re in a pinch, a 1/4 tsp of balsamic will do the trick. 
 
Poached Eggs
A lot of people find themselves intimidated by poached eggs, but they are little more than technique and timing.

2 tsp white vinegar
water
eggs

Bring a medium sized pot filled about 5 inches with water to a boil. Add vinegar. Reduce heat to a rolling simmer (the top of the water should be rippling, not bubbling) 

Crack one egg into a small bowl/ramekin. Rapidly whisk the simmering water in a circle creating a funnel in the center of the pot. Carefully pour your egg into the middle of the pot. It will swirl around in the pot and the goal is for the egg white strands to stay close to the egg yolk (you can help it along by using a spatula to CAREFULLY ease the whites closer to the yolk). Let it cook for 3 minutes (for runny yolk) and remove with a slotted spoon. You can do 2 eggs at a time but no more than that. 


 

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