Poached Eggs and Kale over Rice |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another recipe I got from 101 Cookbooks. Good for left over cooked rice. Ingredients:
1 tablespoon olive oil |
1 teaspoon white vinegar |
1/2 onion, chopped |
1 teaspoon salt |
1 pinch crushed red pepper flakes (optional) |
3/4 cup extra firm tofu, 1/4 inch dice (optional) |
1 garlic clove, chopped |
3 cups kale, deveined and finely chopped |
3 cups cooked brown rice |
4 eggs |
Directions:
1. Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad.
2. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
3. Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
4. Divide the rice between four bowls and serve each topped with one of the poached eggs.
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