Eggs Toscana - Poached Eggs with Kale and Balsamic Hollandaise
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Cook time: 
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Serves: 4
(For a lighter breakfast, you can replace the hollandaise sauce with a sprinkle of balsamic vinegar, but for an indulgent brunch dish, nothing beats a sauce made with egg yolks and butter) I suggest making this in the order I’ve set out here. The kale can hold, the sauce should be warm, but the eggs must be poached just before serving.
For the kale:
  • 1 bunch Tuscan or Lacinato Kale
  • 2 T olive oil
  • 1 clove garlic, minced
  • Large pinch salt
For the sauce:
  • 2 egg yolks
  • 2 teaspoons cold water
  • 8 Tablespoons (1 stick) cold unsalted butter
  • 1 teaspoon balsamic vinegar
  • Salt to taste
To assemble the dish:
  • 4 very fresh eggs
  • 2 teaspoons vinegar
  • 4 slices country style Italian bread, such as ciabatta
Prepare the kale:
  1. Wash and remove the stems from the kale, and cut into ½ inch thick ribbons. In a large skillet, heat the olive oil, add the kale, the garlic and the salt, and sauté over medium high heat until the kale has wilted.
Prepare the bread:
  1. Lightly grill the slices of bread over the open flame of a gas burner, to char the edges slightly. If you don’t have a gas burner, the slices can be toasted.
To make the sauce:
  1. In a small saucepan over low heat, whisk together the egg yolks and the water. Add the butter, 1 tablespoon at a time, whisking to incorporate each piece, and adding the next as soon as the first piece melts. When all the butter has been incorporated and the sauce has thickened, add the vinegar and salt to taste.
  2. For each plate, top a slice of bread with kale, and have ready for the just poached eggs.
To poach the eggs:
  1. In a shallow saucepan, bring water, a pinch of salt, and about 2 teaspoons vinegar to a boil. Lower the heat so the water is simmering. Break each egg into a cup, then add your eggs, one at a time. Immediately after adding each egg, use a spoon to organize the white so it coalesces around the yolk by nudging it in place (this won’t be perfect – that’s OK). You can cook all 4 eggs in the same saucepan, but they have to be added and organized one at a time. Cook about 1 ½ minutes – until the white is just set (I usually eyeball this – if you mess it up, eggs are inexpensive!) and remove from the water with a slotted spoon.
  2. Let as much water drain through your spoon as possible, then gently place your poached egg onto the kale topped bread. Repeat with your other eggs, spoon sauce over, and enjoy!
Recipe by The Domestic Front at