Perfect Poached Eggs and Sauteed Kale on Toast

Submerge kale in a big bowl full of water; dirt will settle to the bottom of the bowl. Rinse and repeat this step, if necessary. Dry kale.

One at a time, fold the kale leaves closed to expose the stem; remove the stem with one long slice of your knife. Reserve the kale stems for another use. Once all the kale leaves are de-stemmed, chop the kale into ½” strips. Set aside.

Heat a sautée pan over medium heat. Add 2 tablespoons of olive oil and the chopped onions; sauté. When the onions are soft, add the kale. When the kale turns a brighter shade of green and becomes soft (about five minutes), turn up the heat and add the chicken stock and 2 tablespoons of cider vinegar. Let the liquid reduce. The kale should be ready when the moisture has been cooked down.

Meanwhile, fill a medium-sized saucepan with water and bring to a boil. Reduce the heat a bit and add the white vinegar to the water. Just before you begin poaching the eggs, toast and butter the bread.

Stir the poaching water clockwise to create a whirlpool. Slip two of the eggs into the center of the saucepan’s vortex so that the water’s current can help the whites of the egg wrap around the yolks. Let the eggs cook for 2-4 minutes, depending on the desired doneness of the yolks.

As the eggs finish cooking, put the buttered toast on a plate and cover with a generous amount of kale. Using a slotted spoon, remove the poached egg from the water and set atop the kale toast. Sprinkle with salt and pepper. Repeat the process with the next two eggs. Serve immediately.