kale eggs

Garlic Kale with Poached Eggs


I eat an average of 1 billion poached eggs each year.  I may or may not be exaggerating (EGG-aggerating?).  I also may or may not be made of poached eggs.  Scientists are still trying to figure that out.

As you may already know, kale is packed with all sorts of good stuff for you (fiber, iron, vitamin k, antioxidants, yadda yadda) and has zero fat.  The taste to me is like a mix of spinach and seaweed – it takes a little bit of getting used to at first.   For me, the runny yolk from the eggs adds the perfect amount of richness to balance the ‘healthy’ factor of this dish.

Because if it were up to me, everything in the world would be made out of bacon.

Happy weekend to you!

Garlic Kale with Poached Eggs

Garlic Kale with Poached Eggs


  • 2 teaspoons white vinegar
  • 2 large eggs
  • 1 large slice of bread or 2 small slices of bread, toasted
  • 1/2 clove of garlic, minced
  • 1/8 teaspoon red pepper flakes, or to taste
  • 1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons (about 2 cups)
  • salt and pepper


  1. Add about 1 teaspoon olive oil to a skillet. Add the garlic and red pepper flakes and cook over medium-low heat until the garlic is fragrant, about 1 minute. Add the kale and cook until wilted, 2-3 minutes.
  2. Fill a medium pot with water 2/3 of the way full. Bring the water to a simmer (so there are rapid champagne-like bubbles coming from the bottom of the pot, but not rolling water). Add the white vinegar to the water and wait for the temperature to return if necessary. Add the eggs and cook for 3-4 minutes. While the eggs are cooking, take a slotted spoon and gently spin the water above the eggs to help the eggs keep a rounded shape.
  3. Transfer the kale to a plate and top with the poached eggs. Add salt and pepper to the eggs if desired and serve with toast.

Sunny San Diego and a Smoked Salmon Sushi Bowl With Crispy Kale

salmonsushi Vacations are a glorious thing.  Instead of worrying about bills or what to make for dinner every day, I spend more time worrying about what shoes to wear each day.  Sunny San Diego was beautiful – as it usually is.  We were there to pet sit for Mister’s sister but we took advantage and turned it into a vacation for the two of us.  It was a balmy 68 degrees during the day and cooled off to a mild 64 degrees at night.  Perfection.


We stayed in a neighborhood within walking distance to beach.  The sights and smells of the ocean were therapeutic to say the least.  Mountainous Colorado is a wonderful place to live but it lacks numerous large bodies of water.  I have missed the water so.  I could have walked along the beach – soaking in the sun, picking up seashells, digging my toes into the sand – all vacation long (believe me, we did plenty of that!), but there were loads of other sights and sounds to enjoy too.

We attended a BBQ on the beach with family and friends and took a scenic bike ride around Mission Bay.  We visited local shops and indulged in some local brews too.  We also ate so much delicious food!!  I can’t believe we ate so much in the short time we were there.  Have you ever heard of a California Burrito?


The name is a bit deceiving because I haven’t seen a California Burrito outside of San Diego.  Anywho, it’s a burrito filled with carne asada, cheese and pico de gallo.  Your typical burrito… except that it features crispy french fries inside of the tortilla as well!  It sounds too good to be true, right?  It almost is.  I DREAM of California Burritos outside of San Diego constantly.

We also attended a poke festival with a few of the coolest Filipinos I know.  We stuffed our faces full of fresh ahi poke, yellowtail poke, salmon poke and (fill in the blank) poke.


When our stomachs were bursting, we walked until we made room, then filled the spaces with more Hawaiian-themed treats like spam musubi, loco moco, shaved ice, kona coffee and mango pastries.  Yum, yum and yum!


It was great to spend time with family and meet new friends but it is also nice to be home.  There is just something completely comforting about sleeping in your own bed.  After so much delicious food in California, we were due for a light meal.  This smoked salmon sushi bowl hit the spot.  You can easily make this vegetarian by omitting the salmon.  It will still be light and flavorful and you wont be able to stop eating it.


Smoked Salmon Sushi Bowl With Crispy Kale

Smoked Salmon Sushi Bowl With Crispy Kale


  • 2-3 kale leaves
  • olive oil
  • cooked brown rice (3/4 cup, or so, per bowl)
  • rice vinegar
  • pinch of sugar
  • salt & pepper
  • toppings of your choice (avocado slices, edamame, pickled ginger, toasted sesame seeds, chopped nori, smoked salmon)
  • soy sauce mixed with a bit of rice vinegar and sesame oil, for serving


  1. Toss kale with olive oil and salt and bake in a 400 degree oven until crispy but not completely charred (6-7 minutes or so, check often, you may need to rotate it halfway). Chop and set aside.
  2. Toss rice with just a bit of rice vineger and a pinch of sugar. Place the rice in bowls and assemble your toppings.
  3. Mix soy sauce with a bit of rice vinegar and sesame oil and serve in little bowls on the side

Recipe adapted from Love and Lemons.

Food Advertising by
Food Advertising by