Perfect Poached Eggs with Sautéed Kale and Toast

kale and eggs recipe

You may not know this, but I run a very successful restaurant. Thing is, this restaurant isn’t one you’ve ever heard of, or even seen, because it doesn’t exist anywhere but in an undisclosed spot in my imagination.

My fantasy restaurant has no overhead, no ten year lease, no worries associated with the health department, no long hours, no grease traps, and food costs are something I occasionally ponder. In my make-believe eatery I serve rustic fare with warm service in a room with hardwood floors, a pressed tin ceiling, and a brick fire place. Then again, some days I’m serving fresh caught seafood and beer at a shoebox eatery with clean white tile, communal tables with red chairs, and industrial steel signage.

And maybe that’s the best thing about my imaginary restaurant. I can change things up whenever I want and it never costs a cent. Yet, no matter how menu changes and renovations my imaginary restaurant undergoes, one thing that stays constant is this one menu item: Perfect Poached Eggs on toast with Sauteed Kale.

I’m pretty certain that if I ever did open a bistro, this warm and comforting egg dish–two soft poached eggs lounging over a bed of sautéed kale and toast–would be the thing to turn customers into regulars. With anti-oxidant rich kale at its core, this breakfast feeds a winter morning’s hunger and keeps you going long after you finish that last bite.

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