Poached Eggs And Kale Over Rice Recipes

POACHED EGGS AND KALE OVER RICE

Steps:

• Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad.
• Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
• Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
• Divide the rice between four bowls and serve each topped with one of the poached eggs.

ONE POT POACHED EGGS & RICE

Steps:

• Heat the water, margarine and salt or chicken base.
• Wash the rice in cold water, drain.
• Add to the water.
• Break eggs carefully in the water, leaving whole.
• Add chopped spring onions.
• Cover.
• Turn the heat up to boil. Then down to low.
• Cook until water absorbed, rice is moist but dry and cooked.
• To Serve: Take Rice Paddle or wide spoon and make a circle around one egg and lift out with rice. Serve in individual bowls. Do the same with the other eggs. Sprinkle the onions on top of each egg.
• Serve with Kikkoman soy sauce.

KALE, TOMATO & POACHED EGG ON TOAST

Steps:

• Bring a large pan of water to the boil. Heat the oil in a frying pan over a medium heat and add the kale, garlic and chilli flakes. Cook, stirring occasionally, for 4 mins until the kale begins to crisp and wilt to half its size. Set aside.
• Adjust the heat so the water is at a rolling boil, then poach your eggs for 2 mins. Meanwhile, toast the bread.
• Remove the poached eggs with a slotted spoon and top each piece of toast with half the kale, an egg, the cherry tomatoes and feta.