Breakfast baked potatoes! Who doesn’t like that? These ‘taters are topped with quick parmesan sautéed kale and a nice, runny poached egg for extra drama and deliciousness. Feel free to scale the recipe up or down to serve a crowd or just one or two.
- 4 baked potatoes
- Olive oil
- 2 cloves garlic, sliced thin
- 1 bunch kale, stems removed, leaves roughly chopped AND/OR a few handfuls of spinach
- Splash of white wine, vegetable stock, or water
- Handful coarsely grated parmesan cheese
- Salt and pepper
- 4 large eggs (fresh works best for poaching)
- Distilled white vinegar, optional
- Paprika or smoked paprika, for serving
- Keep opened baked potatoes warm in a 200 (F) oven, covered loosely with foil.
- Heat a generous tablespoon of olive oil in a skillet over medium. Add garlic and cook 15 to 30 seconds, stirring. Add greens and stir once they’ve reduced enough to fit better in the pan. Add a splash of liquid then simmer until nearly evaporated, stirring occasionally. Green should be well wilted by this point. Off heat, stir in parmesan cheese, plus salt and pepper to taste.
- Remove potatoes from oven and top each with an equal portion of sautéed greens. Cover again and keep warm while you poach the eggs.
- To poach the eggs (another homemade how-to for this is forthcoming!), bring a medium saucepan, half full of water, to a boil. Meanwhile, crack one egg into a small ramekin, bowl, or measuring cup. Reduce heat gradually until water maintains a very low simmer. Stir in a teaspoon of vinegar, then use a spoon or spatula to swirl the water in the pan, creating a whirlpool in the center. With the dish touching the surface of the water, gently drop egg into the whirlpool then allow it to cook untouched for a minute. If the egg is sticking to the bottom, use a rubber spatula to gently loosen it. Allow to cook in the barely simmering water for 1 1/2 more minutes. Use a slotted spoon to remove egg to a plate, then repeat the process with remaining eggs. If you’re already a pro, you can definitely poach more than one egg at a time and use your preferred method.
- To serve, top each potato with an egg and dust with paprika. Then enjoy the yolk volcano!
Prep and cook time does not include baking the potatoes.
Potatoes, with greens, can be assembled ahead of time. Reheat in a 300 degree oven, loosely covered with foil, for about 35 minutes while you prepare the eggs.
Recipe is gluten free, meatless, and vegetarian (if vegetarian parm is used).
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: Classic with a Twist!