Kale Breakfast

Chef Talia Syrie,

The Tallest Poppy

Kale for breakfast? Runny poached eggs create a natural decadent sauce for stir-fried greens, beautifully mellowing them for morning.  

Ingredients

A handful of small potatoes

A couple leaves of curly kale

3 mushrooms

1/4 of a red pepper

2 slices white onion

1 Tbsp canola oil

2 eggs

Salt and pepper to taste

Method

1.  Over med-high heat, add potatoes to a pot of cold water and boil until done.
2.  Remove them from heat, drain and cool.
3.  Chop vegetables into bite sized pieces.
4.  Over, med-high heat, fry potatoes, onions and mushrooms in oil.
5.  Add red peppers and cook for a couple more minutes.
6.  Add kale at the end and cook for a minute.
7.  Serve with poached eggs and toast of choice.

Yield 1 serving