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Brunch Baked Potatoes with Kale and Poached Eggs

Serves 4.


    Skip the bread and boost the comfort food factor with a baked potato boat to cradle kale, mushrooms, and poached eggs. Along with potassium, fibre, and protein, this complete meal will leave your taste buds satisfied until dinner.


    One kale, many names

    Lacinato kale is also known as black kale or Tuscan kale. Or you can simply call it delicious!

    Make ahead

    For a make-ahead brunch, pre-roast the potatoes. Reheat in a 350 F (180 C) oven for 15 to 20 minutes, or until heated through.

    Brunch Baked Potatoes with Kale and Poached Eggs


    • 4 russet baking potatoes
    • 2 Tbsp (30 mL) extra-virgin olive oil
    • 3 portobello mushrooms, sliced
    • 2 garlic cloves, minced
    • 1 tsp (5 mL) dried thyme
    • 2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
    • 2 tsp (10 mL) apple cider vinegar
    • 1/2 tsp (2 mL) salt
    • 2 Tbsp (30 mL) distilled white vinegar
    • 4 large organic eggs


    Per serving:

    • calories459
    • protein17g
    • fat12g
      • saturated fat3g
      • trans fat0g
    • carbohydrates72g
      • sugars5g
      • fibre9g
    • sodium422mg



    Preheat oven to 400 F (200 C).


    Line large baking sheet with parchment paper. Add potatoes and pierce a few times with a knife. Roast for 1 hour, or until tender when pierced.


    In large cast-iron skillet, heat oil over medium heat. Add mushrooms and fry on first side for 3 to 5 minutes, until a golden crust develops on bottom side. Flip mushrooms; stir in garlic, thyme, kale, apple cider vinegar, and salt. Cook until kale is wilted and mushrooms are tender.


    To poach eggs, fill medium-sized saucepan with 3 to 4 in (7.5 to 10 cm) water and distilled white vinegar; bring to a simmer. Crack egg into ramekin and carefully slip into simmering water; repeat with remaining eggs. Continue to simmer for 1 minute, remove from heat, cover, and let stand off the heat for 4 minutes. Use slotted spoon to remove egg from water when serving.


    To serve, slice baked potatoes in half, top with kale and mushrooms and a poached egg.



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    Going Pro

    Going Pro

    You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.