Mike is GREAT at making anything breakfast having to do with eggs. And we often eat his concoctions for dinner too. A while back he made a warm spinach salad from one of Tyler Florence's cookbooks, which we both loved, and has since evolved into his own interpretation as an eggs benny.
I hope to keep tasting different varations of this recipe, but this plating had to be captured and shared...
1 shallot, minced
2 garlic clove, minced
handful of mushrooms, chopped
1 bunch kale, stems removed
multigrain bread, sliced
eggs
serve with bacon
Place bacon slices on baking rack over sheet pan in 400F oven until crisp. Rinse kale and set aside.
Mince shallot and garlic and chop mushrooms. Fry in 1 tsp of olive oil until mushrooms are browned. Add kale and cook until kale is softened.
Meanwhile bring a pot of water to a simmer, add a tsp of red wine vinegar and poach eggs.
Serve toasted homestyle multigrain bread, topped with mushroom mixture and one egg. Bacon on the side. Eat right away so egg can run all over everything....yummy....
