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.
One kale, many names
Lacinato kale is also known as black kale or Tuscan kale. Or you can simply call it delicious!
Make ahead
For a make-ahead brunch, pre-roast the potatoes. Reheat in a 350 F (180 C) oven for 15 to 20 minutes, or until heated through.
Ingredients
4 russet baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil
3 portobello mushrooms, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
2 tsp (10 mL) apple cider vinegar
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) distilled white vinegar
4 large organic eggs
Directions
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.
Each serving contains: 459 calories; 17 g protein; 12 g total fat (3 g sat. fat, 0 g trans fat); 72 g total carbohydrates (5 g sugars, 9 g fibre); 422 mg sodium
