What's for dinner??
Oh sorry Sunny bunny, that's not for you! You get kibble.
So I've been dreaming of a poached egg ever since my first attempt over the weekend (first attempt at poaching an egg here!). So I decided as part of my dinner I'd have a poached egg with toast. I successfully poached another egg! Despite having done it so recently, I still freaked out when the egg was cooking in the water. The water turned all white and murky and I was convinced I had egg drop soup and I'd have to start over. Luckily, after 3 minutes, out popped a cute lil poached egg - phew!
I followed the same method as last time and since it worked again I think I'll stick with it. A couple tips I forgot to mention. Take your egg out of the fridge a few minutes before poaching. It's best to not have a super cold one. And some people whirl the water before dropping the egg. I tried that this time and I don't think it made any difference. If anything it made my whites spin out more, which led to an exponential increase in my panic.
So after I dried it on a paper towel, I put it on top of some wheat toast. If I was feeling more indulgent I would have buttered that bad boy but since this is only one part of my dinner feast, I decided to leave it dry. I figured the yolk would moisten it up.
After I sliced the egg I remembered to salt and pepper this.
I just got a prewashed prechopped bag of kale from Trader Joe's (if you get whole, unwashed kale, make sure it's completely dry before you bake it), sprayed it with Trader Joe's olive oil spray (I'm lazy), and then sprinkled a little bit of salt and cracked black pepper. The kale stem doesn't cook as well so it won't get as crispy. For my first batch I removed them, but then I got lazy and just left them on. I read somewhere that kale has a lot of its own natural sodium and so you don't need a lot of salt. Trust me, I'm a salt fiend, and these were plenty salty. Recipes usually call for 1 tsp of salt for a bunch of kale but I say just go with your personal taste. You can also add other things to this like various spices, cheese, and vinegar. I did one batch with balsamic vinegar and that was yummy too! I baked for 12 minutes at 325 degrees. I probably could've gone a little longer but I'd rather have a few soggy pieces, then any burnt ones since I hear burnt kale tastes super bitter.