Poached Eggs with Goat Cheese & Sautéed Kale


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These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.It’s been a rainy, miserable June. There’s been a lot going on that requires our attention and emotions lately, much of which I will be sharing with you soon enough when the time is right. But suffice it to say for now that I have been in need of some comfort for lately.

I often look to my garden for ingredients and inspiration with which to create my meals, and right now we are overloaded with fresh, healthy, beautiful kale. Our neighbours’ chickens are also producing again and they have more eggs than they know what to do with.

After my garden, I look to my fridge and food storage and decide what ingredients need to be used. While I don’t have any goats of my own (yet!) I do LOVE me some goat cheese and I just happen to have some in the fridge that some friends left here when they were visiting. And on the counter sits half of a baguette that should be used before it dries up. Add in a few cloves of garlic (which I always have on hand) and some fresh chives snipped from our garden and we have all of the makings of a healthy, hearty brunch that fills the belly and comforts the soul on any given day.

First, gather your ingredients. Once you start cooking this dish it goes really fast, so chop and prepare everything ahead of time.

I snipped six large leaves of kale from our garden, removed the stems, tore them to salad-sized pieces and placed in a bowl to the side. Kale cooks down a lot when sautéed so if you have more than a couple people to feed, you probably want to use more kale. About two or three large kale leaves per person is about right for this dish. 

These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.

Slice up 3 large cloves of garlic into thin rounds and set aside. The garlic is to be added to the sautéed kale and adds some serious flavour to this dish. Chop up your fresh chives if using and set aside to sprinkle over this dish at the end.

Next, slice up your bread and pop the slices on a tray in the oven at 350ºF for about 6-7 minutes (just long enough to crisp them up a bit but not too much). I used a baguette because I happened to have one that needed to be used (I’m all about using what you’ve got on hand!) But you can use any bread you have or make some yourself in next to no time. My Easy, No-Knead, Homemade Bread is the perfect rustic, homemade bread for this dish and I would have absolutely made some if I didn’t already have bread on hand that needed to be used!

While the bread is toasting, put your water on to boil for the poached eggs. Poaching the eggs is the last step, but you want to get your water up to a boil before everything else is done so that it’s ready to go when you are. Poached eggs can be tricky if you are busy doing other things as getting them just right requires some attention to timing, so I like to get everything else ready before I drop my eggs in the pot.

These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.

While the water is coming to a boil, melt some butter in a pan and get ready to sauté your garlic and kale. I love using my cast iron pan because it adds iron to any dish as well as flavour and rustic authenticity. These last two reasons might be mostly in my head, but I seriously do find that everything just tastes better in a cast iron pan. I highly recommend one if you don’t already have one!

I use a Lagostina-brand 12-inch Cast Iron Frying Pan that was given to us as a gift (purchased from a Canadian retailer), but this Lodge-brand cast iron pan from Amazon is a great choice at a fraction of the price of the Lagostina one. But at the end of the day, any frying pan will do.

Melt a generous knob of butter (you can substitute oil for butter if you like, but I find that butter just gives this dish some added flavour and substance that just can’t be beat) and then throw your sliced garlic in.

Sauté the garlic for a couple of minutes until softened and slightly browned. Then add the kale and sauté until nicely wilted and covered in garlic and butter. Are you salivating yet?

Remove pan from heat and set aside. At this point, your water should be boiled and you are ready to begin poaching your eggs. Pour a little white vinegar into the pot of boiling water (vinegar helps the eggs white firm up faster when they hit the boiling water which helps preserve the shape and substance of the egg). I don’t measure my pour, but I would say around 1/4 cup of vinegar will more than suffice for a medium-sized pot. And don’t worry, your eggs won’t taste vinegar-y. 

These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.

I usually turn the heat down just slightly as sometimes a really hard boil is enough to break the eggs when I crack them in, so I turn down the heat to medium-high. Then take a spoon and gently stir the water to get it moving in a single direction (this also helps to preserve the shape of the eggs and keep everything together when they hit the water). 

Once the water is swirling in one direction, gently crack each egg one-by-one and drop them into the pot. You can also crack them ahead of time and put them into individual cups to drop in when ready. This just helps to streamline the process of getting your eggs in the pot at roughly the same time without breaking them, but it’s not necessary.

Allow the eggs to poach for 4-5 minutes for medium-poached yolks (3 minutes for soft and 6 minutes for hard is about standard).

While the eggs are poaching, remove bread from the oven (if you haven’t already done so). Spread a generous amount of goat cheese over each piece and then top with some of the sautéed kale and garlic. Prepare all of your bread pieces the same way and then get ready to top with the poached eggs.

Remove pot from heat and, using a slotted spoon, carefully remove each poached egg one at a time. If you are making lots of eggs at once, you might want to remove them from the pot and place them in a bowl of cold water to stop them from continuing to cook while you prepare the rest of the meal.

Strain any excess liquid off of each egg and carefully top each piece of bread. Once all of your bread has been topped with eggs, sprinkle your chopped chives over top and serve immediately.

These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.

This dish is rich and comforting but still super healthy and requires very little prep or cooking time, making it a great choice for an easy weekend brunch. My biggest caution is to make sure you have all of your ingredients prepped ahead of time and pay special attention to timing. Do not walk away from this dish while it’s cooking! The actual cooking time is very short (under 10 minutes for everything) and each component needs to be watched so it doesn’t burn or overcook. But otherwise there’s nothing to it! 

And don’t worry if your eggs don’t turn out perfectly the first time. I still mess up poached eggs sometimes and I’ve been making them for years. They take some attention to get just right, but they’re well worth perfecting and even if you happen to overcook them, this dish is still tasty as. Just ask my mother-in-law… I totally overcooked her batch and she still ate every bite;)

These poached eggs with kale are rich and hearty while still being healthy and farm-fresh. A quick but impressive homemade brunch and a perfect comfort food for any day of the week.Also, you can always omit, substitute or add ingredients if you like. Spinach works great in place of kale, hollandaise can be added if you like and a little smoked paprika or even just a little salt and pepper sprinkled over top is always beautiful over poached eggs if you don’t have any herbs on hand.

The last great thing I’ll say about this dish is it can also be made completely from ingredients you produce yourself! Aside from maybe the basic ingredients for the bread, if you are full-on homesteading, you might well grow your own kale, garlic and chives (like we do), produce your own eggs (okay, your chickens can take most of the credit here), and even make your own goat cheese from milk produced by your goats. And of course you can bake your own bread! 

But the nice thing is, you don’t have to produce all or even any of these ingredients at home. You can source them from your local farmers market or even the grocery store and still enjoy a farm-fresh-tasting meal. And that is comforting even on the rainiest and gloomiest of days. So cozy up and enjoy:)

 

Poached Eggs with Goat Cheese & Sautéed Kale

Poached Eggs with Goat Cheese & Sautéed Kale

Yield: 2 servings

Ingredients

  • 4 eggs
  • 6-8 stalks of kale
  • 3 large garlic cloves
  • 1/2 Cup (or small package) of goat cheese
  • Small bunch of fresh chives
  • 4 slices crusty bread (a baguette or this Easy, No-Knead, Homemade Bread works great)
  • Butter (for sautéing)
  • 1/4 Cup white vinegar (to add to water for poaching eggs)

Instructions

  1. Fill a medium to large sized pot with water and preheat the oven to 350º.
  2. Prepare all of your ingredients. Wash kale and remove stems, then chop or tear into bite-sized pieces. Slice garlic into thin rounds, chop chives and slice bread. Put all ingredients aside.
  3. Put sliced bread on a pan and place in the oven for 6-7 minutes until lightly toasted. Turn heat on and bring water to a boil in preparation for poached eggs.
  4. Heat up a frying pan and melt a generous amount of butter. Add garlic and sauté until soft and lightly browned. Add kale and continue sautéing until wilted and covered in garlic and butter. Remove from heat and set aside.
  5. Add vinegar to boiling water and use a spoon to stir water so it begins swirling in one direction. Crack eggs into boiling water one-by-one. Poach for 4-5 minutes.
  6. Remove bread from oven, spread with a generous amount of goat cheese and top with kale and garlic mixture. Then carefully remove eggs from water with a slotted spoon, allowing any excess liquid to run off before placing one egg on top of each slice of bread with kale.
  7. Top with freshly chopped chives and serve immediately.

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ABOUT ANNA
Hi! I’m Anna, and I’m a city girl turned modern homesteader who’s passionate about growing, cooking and preserving real food at home, creating my own herbal medicine and all-natural home and body care products, and working toward a simpler, more sustainable and self-sufficient life each and every day. 
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Winter often gets a bad rap for being the coldest, darkest, dreariest season of the year, when life as we knew it in the summer ceases to exist.

But winter offers us a much-needed reprieve from the busy-ness of the rest of the year;

A time to slow down, rest, reflect and dream;

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✨ Inspiration and ideas to help you make the most of winter on the homestead
🌱 The many ways to put a greenhouse to use all year long
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It may have even been enjoyed earlier than this, as a similar beverage called posset (a hot, milky, ale-based drink) has origins dating back to the 13th century.

As I was researching this topic, I found at least one source that claims eggnog was created by mixing alcohol with eggs and milk earlier in the season when egg and milk production was at a high. The alcohol was used to preserve the dairy products so that they could be consumed during the winter months when egg and milk production was low.

It was originally made with sherry or brandy, but when eggnog reached America it was typically spiked with rum because rum was easier to come by. Eventually some people started substituting American whiskey.

Nowadays we can drink eggnog with or without alcohol, but traditionally eggnog was always an alcoholic drink that wealthy folks (who could afford milk and eggs and alcohol) would use to toast to their prosperity.

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What’s your position on eggnog? Do you love it or hate it? And if you spike it with alcohol, what alcohol do you prefer?
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It allows us to become less dependent on outside sources to provide for us because we can provide for ourselves.

But that doesn't mean we don't need any outside help or resources ever when we're striving to become more self-sufficient. In fact, it's even more important that we have the right tools, equipment and resources on hand so that we can be more self-sufficient and consume less overall.

Every year around this time, I compile a list of my favourite things: Things that I love and use on a regular basis, and things that I know other modern homesteaders will love too!

This year I've narrowed it down to my top 10 favourite things; Things I've been using for long enough now that I know they're a great investment and I can feel confident recommending them to others.

For the most part, these are things you're going to buy once and never have to replace.

I put a lot of thought into this year's list, made some ruthless cuts to last year's list and added a couple new things I've come to love over the past 12 months.

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🥧 Wanna know the secret to a perfect, flaky pie crust EVERY TIME??

It all comes down to 3 simple rules…

Rule # 1 - Keep your butter (or lard) as cold as possible.

Freeze it even!

The colder the better when it comes to the fat source in a pie crust because you want the fat to stay solid until it melts in the oven. Then when it does melt, little air pockets will remain in the crust which is what makes it flaky and light (instead of everybody’s least favourite alternative: chewy and dense).

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Fat equals flavour, and also helps keep the crust light and flaky.

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Unlike bread, pie crust should not be kneaded and should actually be handled as little as possible.

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At the end of the day, homemade pie crust is almost always better than store-bought, but you’ve gotta follow a few simple rules to knock it outta the park.

I’ve spent a lot of time perfecting my own flaky pie crust recipe, which I use for sweet and savoury pies alike.

Link in bio @thehouseandhomestead for more tips and to get the full printable recipe or go to https://thehouseandhomestead.com/flaky-pie-crust/

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The second worst part is store-bought cranberry sauce —You know, the kind that makes that oh-so appetizing slurping noise as it slides out of the tin and into the bowl, still shaped like the can it came out of.

Homemade cranberry sauce is stupidly easy to make and tastes SO much better than store-bought. Plus you can add spices to put your own delicious spin on this holiday classic.

While it takes just a few minutes to whip together homemade cranberry sauce on the big day, you can make it ahead of time and either refrigerate it (up to 3 days), freeze it or even can it to enjoy later!

Canning is my favourite method of preservation when it comes to homemade cranberry sauce because I can make it well in advance and I don’t have to worry about remembering to defrost it ahead of time.

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Now is the time to start your holiday dinner preparations to ensure you don’t spend all day in the kitchen and get to soak up as much valuable family time as possible.

Yesterday I shared my family recipe for homemade Perogies, which you can make ahead snd freeze. Here’s just one more recipe you can make ahead of time and preserve to make your life easier this holiday season.

Recipe link in bio @thehouseandhomestead or go to https://thehouseandhomestead.com/spiced-homemade-cranberry-sauce/

Have you ever made your own cranberry sauce from scratch, or will this be your first time??

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Did you know that the fragrance industry has a stockpile of over 3,100 synthetic chemicals that they use to concoct their signature fragrances?😬

And get this: Because of trade secrets, they’re not even legally required to disclose the list of chemical ingredients in their products! 😱

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I’ll be making more of these for Christmas gifts this year, along with candles and baskets of goodies from our pantry 😊

Let me know if you’ll be making some too!
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The rain was pelting down on our roof and the wind was howling.

Outside it was cold and dreary, but inside I lit my morning candle, turned on the soft white fairy lights we have strung in our kitchen, put a few drops of oil in the diffuser and snuggled back under the blankets with a hot cup of coffee before it was time to “officially” start the day.

I just love this time of year!

I talk a lot about seasonal living, mostly because as a homesteader, you have no choice but to live with the seasons.

You’re either starting seeds and planting in the spring, tending your garden in the summer, preserving in the fall or sitting by the fire in the winter as you eat from the larder full of food you worked so hard to put up the rest of the year, and dreaming about starting all over again in the spring.

Our success as homesteaders really does depend on us changing up our routines and making the most of each season, though this can sometimes feel easier said than done when the weather outside is dark and miserable.

But there’s something magical and deeply nourishing about this time of year, should we choose to embrace it for all it has to offer.

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Tell me, what’s your favourite thing about this time of year??
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It means our days to get everything done outdoors are numbered.

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It means we need to finish putting the garden to bed, which includes adding a layer of compost and mulch to feed and protect the soil until we’re ready to plant again next spring.

It means tidying up our tools, putting away our hoses and making sure the water’s turned off so it doesn’t freeze.

So much of life as a homesteader is dictated by the weather and the seasons, and while that can often mean a mad scramble to get everything planted, harvested and/or put to bed, there’s something invigorating about every seasonal transition and shift. It gets my adrenaline going!

But it’s still work. Nobody said that the “simple” life would be easy!

But it’s precisely that hard work that makes falling into bed each night so gratifying. It’s the feeling of a day well spent and a job well done.

If you’re looking for some tips on what to do now before the ground freezes solid to make sure you’re ready for winter AND ready to start all over again in the garden next spring, be sure to check out the fall issue of Modern Homesteading Magazine, which is full of tips and advice to help you wrap up the growing season and get a head start on the coming months.

As always, a little bit (more) hard work right now will definitely make life easier down the line.

Link in bio @thehouseandhomestead to subscribe and read the latest issue if you haven’t yet, or go to www.modernhomesteadingmagazine.com

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These are just a few of the benefits of cooking with cast iron. Wanna know more??

Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/7-benefits-of-cooking-with-cast-iron

Do you cook with cast iron? If so, what do you like most about it? Let me know down below!👇

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...

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