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Brunch Baked Potatoes with Kale and Poached Eggs

Serves 4.

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    Brunch Baked Potatoes with Kale and Poached Eggs

    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.

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    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.
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    Brunch Baked Potatoes with Kale and Poached Eggs

    Ingredients

    • 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

    Nutrition

    Per serving:

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

    Directions

    01

    Preheat oven to 400 F (200 C).

    02

    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.

    03

    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.

    04

    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.

    05

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

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