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Sautéed Kale, Roasted Sweet Potato and Poached Egg Holiday Toast
Sautéed Kale, Roasted Sweet Potato and Poached Egg Holiday Toast by cristinasciarra
This is the perfect breakfast if you're feeling like you've been overindulging -- especially with the sweets -- but still want something comforting and substantial. Chunks of sweet potato roasted in a little maple syrup, and kale wilted with onion and shallot make a nest for a soft poached egg, and all of this perches atop a chunky slice of toast layered with tangy pecorino. When you cut into the egg, the yolk becomes a silky sauce for all of the other elements. - A&M
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What you'll need: bread for toast, kale, eggs, apple cider vinegar, sweet potato, shallot, nutmeg, maple syrup, white onion and pecorino.
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Peeling taters.
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There's a hint of maple syrup in the roasted sweets -- but not enough to make them cloying.
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Roasting potatoes -- or any vegetable -- on aluminum foil keep the cleanup to a minimum.
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We softened a mix of onion and shallot in a pan large enough to be able to hold all the kale.
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Giving the kale a rough chop. Who wants to deal with a whole kale leaf on their toast?
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Some chicken stock.
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And then the kale -- a full bunch (ours was medium-ish).
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A little apple cider vinegar and some salt and pepper to finish it off.
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We eschew the swirling method when we poach eggs -- but it's up to you!
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See the tiny bubbles on the sruface of the water at center stage? That's what you're looking for when you poach eggs -- the barest simmer.
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Meanwhile, Amanda whips up some beautiful toast and layers it with paper-thin slices of pecorino.
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Assembly!
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