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All Recipes,

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.  


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


  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


The Tallest Poppy, Talia Syrie’s West Broadway haunt, is a bright and homey favourite for the neighbourhood’s artists and cool kids. Local art, touches of kitsch, and mismatched chairs give…

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