Name: Poached Eggs with Sautéed Kale, Mushrooms & Tomatoes
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 0.68 kg cremini mushrooms; 12 eggs; 2 cloves garlic; 3 small pkgs grape tomatoes; 1 ½ bunches kale; apple cider vinegar; black pepper; extra virgin olive oil; Italian seasoning; salt

Poached Eggs with Sautéed Kale, Mushrooms & TomatoesPoached Eggs with Sautéed Kale, Mushrooms & Tomatoes — a 30-minute breakfast recipe with 10 ingredients, serving 6.Ingredients

0.68 kg cremini mushrooms

12 eggs

2 cloves garlic

3 small pkgs grape tomatoes

1 ½ bunches kale

apple cider vinegar

black pepper

extra virgin olive oil

Italian seasoning

salt

Instructions

Fill a large pot about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pot is boiling, reduce heat to medium-low.

Meanwhile, wash and dry the fresh produce.

Halve tomatoes, place them in a medium bowl, and set aside.

Thinly slice mushrooms.

Preheat a large skillet over medium-high heat.

While the skillet heats up, peel and mince the garlic.

Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms, garlic, and Italian seasoning; cook, stirring often, until the mushrooms are tender, 4-6 minutes.

Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.

Add tomatoes to the skillet, season with salt and pepper, and stir to combine.

Stirring frequently, add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Cook until heated through, 1-2 minutes. Remove from heat and cover with a lid to keep warm.

Gently crack eggs into small bowls, 2 eggs per bowl.

Adjust the heat as necessary so that the water in the pot is simmering. Working in batches, gently tip bowls into the pot, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

To serve, divide vegetable sauté between plates. Top with poached eggs, season with salt and pepper, and enjoy!

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