Ok, I chickened out. I was originally going to make toast with red wine poached eggs, but poaching seems soooo difficult without gadgets. I just don't want to put myself through anything difficult first thing in the morning. So, I'm smashing up some recipes, making a handful of changes, and enjoying white wine instead of red.
Inspiration: Dessert for Two | Food & Wine Love
Serves: 2 | Time: 20 min
5 cups chopped #kale
2 garlic cloves
1/3 cup Tubby Olive Baklouti Green Chili Olive Oil
1/2 teaspoon salt
1 tbsp lemon juice
1/4 cup nutritional yeast
1 1/2 tbsp vegan butter
¼ cup Rappahannock Cellars 2020 Chardonnay
S&P, to taste
4 pieces of bread
Sprinkle of red pepper flakes
First, make the kale pesto: combine the kale, garlic, oil, salt, and lemon juice in a blender. Puree until it resembles pesto. Set aside. (I ended up with more than enough pesto. Looking forward to using it as a snack later.)
Start toasting your bread slices before you get to the eggs.
In a large skillet on medium heat, melt your butter while you prep your eggs. Whisk together the eggs in a mixing bowl. When blended, whisk in the wine and any desired seasonings.
When your butter begins to bubble you can add the egg mixture to the skillet. Move the skillet around so that the eggs evenly cover the skillet and the bottom of skillet is covered. Then lift up the edges that have cooked and allow the uncooked eggs to flow to the bottom of the skillet in order to cook.
Remove the skillet from the heat when the eggs are just fully cooked. These eggs will be soft and firm but, not hard when done.
Serve the toast smeared with the kale pesto, and topped with the wine eggs and a sprinkle of red pepper flakes.