
Soft Eggs Over Balsamic Greens
This can be breakfast, lunch or a perfect weekday dinner for two!
Serves 2
Ingredients:
4 eggs, preferably farm fresh and organic
1 bunch, kale
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Sea salt and freshly ground pepper
3 tablespoons artisan cheese, such as aged goat cheese or pecorino
Foodie Note: Any artisan cheese will do, I used an aged goat cheese, but you can sub in anything from Sartori BellaVitano Espresso cheese to Gorgonzola dolce.
Directions:
1) Strip kale leaves from the stock by running your hand away from the thickest part of the stem. Plunge the leaves into a water bath to remove dirt. Let sit 5 minutes.
2) Heat cast-iron pan to medium-high. Add olive oil and coat bottom.
3) Carefully remove kale leaves from water, gently shaking off excess moisture and add to hot cast-iron pan. (Careful the pan will sputter!)
4) Season with salt/pepper. Use tongs to toss and cover with a lid; cook about 8 minutes.
5) Remove lid, moisture should be just about evaporated, toss with tongs, add balsamic and continue cooking, about 4 minutes. Portion onto 2 plates and set aside.
6) Heat small skillet to medium, coat with nonstick spray and crack one egg in the center. Season with salt and pepper. Using a vegetable peeler, shred 3 pieces of cheese onto yoke, cover with a lid and cook to desired doneness. I like the yoke very runny so I cover it for just a minute or two. Once egg is cooked, carefully slide egg on top of greens and continue until each plate has two cooked eggs.
7) Shred a few additional slices of cheese over dish, sprinkle with salt and pepper. Serve immediately.
I love the dance break! 🙂
Thanks! Not a bad way to kill time in the kitchen 🙂