by cristinasciarra
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my 56 recipes »
A&M's Testing Notes:
Expand Collapsecristinasciarra's Notes:
Expand2 small sweet potatoes Ask a question about this ingredient
2 tablespoons unsalted butter Ask a question about this ingredient
1 tablespoon canola oil Ask a question about this ingredient
1/4 teaspoon ginger Ask a question about this ingredient
sea salt, pepper Ask a question about this ingredient
1 tablespoon maple syrup Ask a question about this ingredient
1 bunch kale Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 shallot Ask a question about this ingredient
1 small white onion Ask a question about this ingredient
1 cup chicken (or vegetable) stock Ask a question about this ingredient
1 tablespoon apple cider vinegar Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 thick slices pain de mie Ask a question about this ingredient
Pecorino cheese, grated or thinly sliced Ask a question about this ingredient
1/8 teaspoon freshly ground nutmeg Ask a question about this ingredient
Sweet Potatoes: Preheat oven to 375°F. Peel and cube potatoes. In a sheet pan (I like to line mine with foil to make cleaning a cinch), hand toss potatoes with canola oil, 1 tablespoon melted butter, maple syrup, ginger, salt and pepper. Roast for about 45 minutes, or until potatoes are lightly caramelized and cooked through.
Ask a question about this stepKale: Wash kale and remove stems. Mince shallot and onion, and set in a wide pan with olive oil and ½ tablespoon butter. Cook on medium heat until the shallots and onion are transparent. Add chicken stock. Roughly chop kale, and add to the pan. Stir to incorporate. Cook until the liquid evaporates and the kale is cooked, keeping in mind that kale takes a while to become soft. At the very end, add apple vinegar, and salt and pepper, to taste.
Ask a question about this stepEggs: In a medium pot, poach eggs in simmering water for about 3 minutes. When done, remove from water and set aside on parchment paper.
Ask a question about this stepToast: Toast slices of bread (you can use any kind you like, but I like pain de mie for it’s milkiness, and it’s structure. Just make sure the bread you choose can withstand all you will pile on top of it). Just before serving, scrape a thin layer of butter on each slice.
Ask a question about this stepAssembly: Place desired amount of cheese on top of toast. Use a slotted spoon to deposit kale on top of the cheese slices, to remove any excess moisture. Fork sweet potatoes on top of the kale, and then rest a poached egg on top of the sweet potatoes. Finish with a dusting of nutmeg, salt and pepper.
Ask a question about this stepLast Sunday I was planning to make soup for supper, but I had such a busy day that I didn't feel up to it. Then I remembered being intrigued by your recipe. The creative combination of some of my favorite ingredients was all it took to energize me to give it a try. Both my husband and I loved it. I'll be making it again this winter!
I am so glad!
Congratulations on being a finalist! I really love the simplicity of this dish, and the fact that it is a savory vegetarian entree. The vegetables here and the Pecorino sound yummy together, and I have a hard time resisting any dish that has a poached egg on top. I think that we will be having breakfast for dinner tonight!
Thanks so much! I too have a very hard time resisting poached eggs!
Congrats, this looks fabulous, and I love the idea that it could be a creative use for leftovers!
Congratulations Cristina! This looks delicious. I make something similar, but never have topped it with a poached egg. That will have to change!
Congratulations to you too! I will definitely be trying your puffs soon :)
We can't call this a sleeper, because you are wide awake for breakfast. What a relief from all the sugar! I'd love to eat this right now, and will very soon.
Congratulations! I can't resist anything topped with a poached egg. This is a most definitely a lovely holiday breakfast.
Congrats on being a finalist, this is a fantastic recipe good for any meal. Very nice!
Thank you guys so much! I am so excited :)
This looks like the perfect "breakfast for dinner," if I ever saw one. Love it! Know my family will, too. ;o)
Congrats on being a finalist! Love having a savory option for holiday breakfast!
Congrats! What a delicious looking breakfast, combining some of my favorites, kale and sweet potato. I'll be trying this soon.
Congrats! This sounds like a delicious addition to the holiday menu.
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What you'll need: bread for toast, kale, eggs, apple cider vinegar, sweet potato, shallot, nutmeg, maple syrup, white onion and pecorino.
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Peeling taters.
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There's a hint of maple syrup in the roasted sweets -- but not enough to make them cloying.
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Roasting potatoes -- or any vegetable -- on aluminum foil keep the cleanup to a minimum.
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We softened a mix of onion and shallot in a pan large enough to be able to hold all the kale.
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Giving the kale a rough chop. Who wants to deal with a whole kale leaf on their toast?
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Some chicken stock.
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And then the kale -- a full bunch (ours was medium-ish).
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A little apple cider vinegar and some salt and pepper to finish it off.
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We eschew the swirling method when we poach eggs -- but it's up to you!
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See the tiny bubbles on the sruface of the water at center stage? That's what you're looking for when you poach eggs -- the barest simmer.
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Meanwhile, Amanda whips up some beautiful toast and layers it with paper-thin slices of pecorino.
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Assembly!
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Love this dish. The kale without the stems is not as tart as you would think. I'm from the South so cooked greens on anything in my house ,even breakfast, is expected. A dash or two of hot sauce could make it even better.