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.
Per serving:
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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