Brown organic and cage free eggs from the Atwater Village farmer's market.
D grabbed some kale at the market on the way home from tennis.
Slice the kale up horizontally and toss it in a wide pan with a little olive oil. Sometimes I season the olive oil with garlic and/or onions. On the morning in question, just sea salt. Cook it just past wilted. The nice thing about kale is that it retains structural integrity even when wilted and cooked. The fibers just don't break down the same way as spinach, bok choy and so on.
When poaching eggs, most people know to put vinegar in the water to keep your eggs from feathering. I put balsamic because I like the extra flavor kick. It's not pretty to look at though.
Generous amount of tomato sauce on the kale. I like this dish with or without tomato sauce, but D will do anything for tomato sauce of any kind, catsup included. And he has been suffering through my Project Food Blog mania the last few weeks. He deserves to be a little spoiled.
D likes his poached eggs done rather well.
And I like mine poached easy.
Time: ~25 minutes start to finish.