Poached Eggs on Kale & Carrots
Being in grad school, I have had almost negative time to spend in the kitchen. I was suppose to go to NYC this weekend to visit my college roommates for Santacon. There is also a Syracuse basketball game in the city on Sunday. As the weekend approached I started to feel a bit under the weather. I decided to stay home and catch up on my (lack of) blogging.
When I woke up this morning I wanted something that would fill me up and give me a boost for the day. I grabbed some kale because it is packed with antioxidants, fiber, vitamins (A, C, K, B1, B2, B3, B6, ect.), and all the good nutrients I need to kick this cold in the butt. I added some carrots for color (and because I had a bunch in the fridge) and they paired perfectly with my poached eggs. I hope you enjoy this breakfast (or brunch) as much I did!
1 handful of kale (chopped)
1 medium carrot
2 slices of veggie bacon (optional)
salt & pepper to taste
Veggie bacon is not even in the same realm as real bacon, HOWEVER it is a lean protein compared to the high fat protein of real bacon. Despite the fat that they are not comparable, I still really love veggie bacon. It is completely optional to this recipe - you can add real bacon if you want or take it out completely.
If you do choose to use bacon: cook it first, chop it into bits, and set it aside for later.
Boil water in a medium pot. While you wait for the water to boil, chop the carrots into little strips. You can make them into rounds if that is easier! Add the kale, carrots, and 1 tbsp. of olive oil. Turn on medium heat and cover stirring occasionally making sure nothing burns. Let cook for 5-7 min, or until the kale begins to wither and the carrots start to become golden. Once it is cooked, turn off heat and stir in the veggie bacon. Turn the boiling water down to low heat until it is only simmering. Crack the two eggs into the simmering water and let cook for 3-5 min. Plate the kale and carrots and place the poached eggs on top. Add salt & pepper to taste. Enjoy!