good morning sunshine.

weekend mornings call for a little indulgence – not showering until noon, a leisurely second cup of tea & a more-decadent-than-green-juice breakfast.  this recipe was inspired by my way-back-when benedict post here.  i decided to lighten things up a bit by swapping out the bread for a bed of spicy sautèed kale & leaving out the bacon.  never you mind that the bacon showed up on the side of my plate – it’s saturday.

poached eggs with kale & hollandaise (serves 2)

hollandaise (recipe follows)

4 eggs, poached (method below)

1 T olive oil
8 oz lacinato kale (also called tuscan or dinosaur)
½ C chicken broth
salt & red chili flakes to taste

hollandaise:
3 egg yolks
½ lemon, juiced
1T water
salt
½ lb. hot, melted butter

combine the egg yolks, lemon juice, water & salt in a blender and blend until light and fluffy, about 1 minute. with the blender running, slowly pour in the melted butter.  add more salt / lemon juice to taste.

to poach eggs:  bring 2″ water in a saucepan to a low simmer.  crack each egg into a cup & gently drop eggs into the simmering water and cook until just set, 4 to 5 minutes.  remove with a slotted spoon to a clean, dry dishtowel.

add oil to sauté pan.  when oil is hot & over high heat, add kale.  after a few minutes, as kale begins to brown in spots, add broth, salt & chili flakes.  cover pan & let cook until kale is tender but not soft.  remove lid & continue to cook until barely any liquid remains.

place half of the kale on each plate, top with two poached eggs & spoon hollandaise over eggs.