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