Sautéed Kale on Toast with Poached Eggs is one of my favorite breakfast dishes. It offers a lot of flexibility and a ton of flavor. Heck, this is even a great option for dinner!
Goooooooood morning! If I sound perky this a.m., it means that I’ve had my first cup of coffee. I’ve said it before and I’ll say it again: I can barely function in the morning without first having a cup of coffee, and that struggle is very real. Anybody with me? Come on. I know you’re out there!
Elaborate breakfasts have their place and time, but when you don’t want a lot of fuss, I hope you’ll remember this simple breakfast recipe for sautéed kale on toast with poached eggs.
If you want a tasty AND pretty breakfast (also easy to make), you’ve gotta try my Blueberry Dutch Baby Pancake. It’s perfect on the weekend or for a special brunch.
More into prepping breakfast the night before so you can just pop it out of the fridge in the a.m.? Then try my Cherry, Almond & Coconut Overnight Oats with Chia recipe. Planning ahead has its benefits!
For a little extra “oats insight,” check out the tips here to perfect your overnight oats, along with a bunch of recipe options.
Okay, sorry! I need to focus on this sautéed kale on toast with poached eggs recipe (more coffee, please!). It’s one of those filling and oh-so-good recipes that won’t bog you down at the beginning of the day.
You might even be able to use last night’s leftover kale to make breakfast even quicker (I lovvve adding veggies to eggs). If that’s the case, then you’re just really making toast and eggs here!
One of the age-old egg arguments (egguments?) is whether you like your eggs runny, or not runny. Me, I go both ways: sometimes a runny yolk turns me straight to cereal and milk, and other times I’m craving it like nobody’s business.
Clearly, poached eggs will attract fans of runny eggs, but who’s to say you can’t make your eggs over hard, or scrambled for that matter? Do what you like! For right now, I’m in the runny camp, and this recipe walks you through how to EASILY make poached eggs.
Whether you try sautéed kale on toast with poached eggs for breakfast, or maybe even for lunch, I hope you’ll give this simple dish a try. You’ll love it as-is, and you’ll also love that you can personalize it to your tastes.
Patricia Conte/Grab a Plate
You'll love how easy it is to make this breakfast dish! It's also quite easy to personalize it to your tastes!
5 minPrep Time
20 minCook Time
25 minTotal Time
- 1 small bunch of kale leaves (about 8 ounces), removed from stems and torn into bite-sized pieces
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 6 ounces vegetable or chicken broth
- 2-4 eggs
- 2-1/2 teaspoons vinegar
- Salt, ground black pepper, hot sauce for seasoning
- Italian-style bread, cut into 1-2-inch slices, toasted
- Add the oil to a large skillet over medium heat. When hot, add the garlic and cook for 30 seconds. Add the kale, season with a bit of salt and ground black pepper, stir to combine, and cook for several minutes. The kale should begin to soften.
- Add the broth to the skillet and increase the heat slightly. Stir, and allow the broth to cook down until the kale softens to your liking. Most of the broth should be absorbed.
- Remove from the heat and keep warm.
- To poach the eggs, bring a large skillet of water, filled 3/4 to the top, to boil. Add the vinegar to the water and reduce the heat to a low simmer.
- Crack the eggs into separate cups and carefully tip them (as close to the water as possible) from the cups into the water, keeping them as separated from each other as possible.
- Cook the eggs for about 4 minutes, until the whites have set. Remove with a slotted spoon and gently pat the whites dry.
- Mound several forkfuls of kale over each piece of toast and top with a poached egg.
- Season with salt, black pepper, and a dash or two of hot sauce.