Breakfast: Morrocon Spiced Kale with Poached Egg

Moroccan Spiced Kale with Poached Eggs

Kale:
De-bone the leaves off the stems of one bunch of kale (the larger the better!) and clean in cold water. Then slice the kale into 1/4 inch ribbons and steam for 3-5 minutes. So easy, right?!

Toss with:

• 2 teaspoons of fresh lemon juice
• 3 tablespoons of extra virgin olive oil (optional)
• a pinch of salt
• 2 cloves of fresh crushed garlic
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground allspice
• 1 pinch of ground cloves
• 1/4 - 1/2 cup of slivered almonds
• 1/4 - 1/2 cup of raisins

Poached Eggs: *If you’ve never poached an egg before, I suggest trying one egg before trying many at a time. Also, YouTube has some good video tutorials(see below). I’ve messed up a number of poached eggs, so give yourself a break. Also, those egg-poachers you get at the store can be frustrating to use. I’ve never had success with my metal ones. The silicone ones might be better but I distrust getting a plastic-like item that hot. Just me, no evidence.*

Ingredients/tools:

• Eggs: As many eggs as you like, fresh if possible, and at room temperature.
• A cup or similar item for each egg
• A pot big enough for as many eggs as you choose. It should cover the eggs and give enough room so that each can swim around a bit.
• A few teaspoons of white vinegar
• A slotted spoon

Directions:

1. Fill your pot and put on to boil. Once boiling, reduce to a very low simmer.
2. Break each egg into a different cup and set near the stove.
3. Once the water was been reduced to a simmer, add your vinegar and use a wooden spoon to stir the water clockwise.
4. Drop each egg in one by one, stirring to keep the swirl going between each egg.
5. Remove from heat. Let sit for between 5 and 8 minutes. Or, keep simmering and apparently it will be done in a minute/minute and ½.
6. Remove from the water with a slotted spoon and let drain.

*http://www.youtube.com/watch?v=KtZ14xEbgzg

*http://www.youtube.com/watch?v=Dljpl9sOY7Q