Poached Egg on Kale Caprese Salad


Eggs never look so good as when they're sitting atop a pile of sauteed veggies and greens! Poached eggs are one of the simplest ways to enjoy some protein and when you set it on top of these caprese style sauteed kale, tomato, and mushrooms you'll forget you're eating something healthy. 

Alright I know what you're thinking...Poached eggs? Simple? Yeah right! Trust me, you don't need any special egg poaching utensils or pans; just a little practice to get the yoke just the way you like it. 

It's funny the things that you crave when you're pregnant. No, I"m not announcing anything! In those first few months when I was expecting our fourth everything made me sick. Everything! Except...poached eggs! The runnier the yoke the better. Weird, I know. All I ate for breakfast and lunch was a poached egg on toast with a slice of tomato. The only reason I didn't have it for dinner too was my family protested.

The point is, during that time I mastered the simplicity of poached eggs.

Poached Egg On Kale Caprese Salad
1 tbsp. extra virgin olive oil

1 clove garlic, minced

handful chopped kale

2-4 baby portebella mushrooms, sliced

1 Roma tomato, seeded and chopped

2 tsp. capers

sea salt and pepper to taste

1 slice mozzarella, cubed (opt.)

2-3 basil leaves, roughly chopped

1 or 2 poached eggs

In a small skillet, heat the olive oil and garlic until it sizzles. Add in the kale and mushrooms. Saute until the kale is wilted and the mushrooms begin to brown and soften. Just a few minutes. Salt and pepper. Toss in the chopped tomatoes, capers, and basil. Stir over the heat for just another minute. Scoop everything onto a plate and top with cubed mozzarella if you like.

All you'll need for the egg is a small quart sauce pan. Fill it half way full with water and put it on med-high heat to bring it to a gentle boil. That gentle, simmering boil is the trick to keeping the egg from turning into egg drop soup. If the water is boiling too hard you'll end up with a frothy mess. Think bubble bath soap plus Jacuzzi jets.

Crack an egg into a glass bowl and gently slide the egg into the water. It will instantly start to cook as soon as it hits the water. Here's a great egg poaching tutorial with video and everything. I even learned something new. That you should stir the water before you put the egg in to keep the whites together better. Good to know!


Now here's the only tricky part - getting it just the way you like it. The general rule of thumb is 2 minutes for a runny yoke, 3 minutes for medium, and 4 minutes for firm. Use a large slotted spoon to gently move the egg around so it doesn't stick to the bottom of the pan and to lift it out when it's done. Let the water drain off and then use a paper towel or clean dish towel to careful dab the water off the top.

Set your poached egg on top of the kale caprese salad and salt and pepper to taste.



Eat it right away while it's still warm for breakfast, lunch, or a lite dinner.  Enjoy!




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Tuesday, 26 January 2021

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Melissa Moore has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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