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:)

 

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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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Well, it was no small task, but I FINALLY got everything in my pantry inventoried, organized and put away.

I wanted to share my process with you too, so if you’re interested in getting a full tour of our pantry and seeing how I organize things, click the link in my bio @thehouseandhomestead and check it out on YouTube!

P.S. I know you’re not supposed to stack canning jars as having multiple heavy rows stacked on top of each other can compromise the seal of the jars on the bottom. I avoid stacking when possible, but due to the style of our pantry I have made the conscious choice to stack one row (max) on top of the bottom and always make sure to stack jars of equal or lesser weight on top. And yes, we do have plans to add more shelves soon. Just a disclaimer since I’m sure I’ll get more comments about it;)

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Finally got around to taking EVERYTHING out of the pantry today and now getting ready to take inventory.

When everything is buried in the pantry, it can be so easy to forget what you have. That’s why I always recommend taking everything out when starting a pantry challenge so you know exactly what you’ve got. I was feeling like we hadn’t preserved enough food this year to get us through the month, but now that I see everything, I’ve got all sorts of creative ideas for how to use up the abundance of food that we have.

I’m also finding things I didn’t know I had, seeing what I have more than enough of and finding gaps in my food storage. This is one of my favourite reasons for doing a pantry challenge: it’s an excuse to pull everything out and actually see what we’ve got so we know what we’re working with.

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Alright, back at it. Wish me luck!

Have you started organizing your pantry yet??
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🌱 One of the things I get asked the most during the #homesteadpantrychallenge is what we do for fresh veggies. Now, I much prefer to eat seasonally, which means eating the veggies that we preserved over the summer and fall during the winter. But I do start to miss my fresh greens by the time January rolls around.

Sure, I could grow some salad greens over the winter months, but that would require a level of organization that I frankly haven’t reached yet. And quite honestly, I don’t love going out to the garden in the middle of winter due to the torrential rain, swampy mud and frigid temps we get here in the PNW. No no, I’m a little too lazy and disorganized for all that! I’d much rather plant seeds a few days before I want to harvest them and do it all from the comfort of my kitchen during the nasty weather season.

And so, I turn to microgreens to provide me and my fam with fresh greens this time of year. They’re not only packed with nutrients (said to be higher in nutrients than their full grown counterparts!), they can be grown on your countertop and are ready to harvest in just a few days!

Not to mention, they taste delicious and look beautiful! I made this cheesy pasta dish topped with broccoli microgreens for dinner and the microgreens (which are just the seedling version of the full grown plant) tasted just like broccoli. Plus, the purple and green colours take an otherwise kinda boring dish and make it pop💥

I get all of my microgreens from @trueleafmarket, one of the sponsors of this month’s pantry challenge, as well as the current issue of Modern Homesteading Magazine!

To enter to win your own self-watering microgreens growing kit from True Leaf Market, be sure to join in the Homestead Pantry Challenge on Instagram, and to learn more about microgreens AND score yourself a sweet 10% discount off all True Leaf products, make sure you’re subscribed to Modern Homesteading Magazine (discount code is in the magazine and in the delivery email).

If you’re not yet subscribed, click the link in my bio @thehouseandhomestead and subscribe for free!

What’s your go-to source for fresh greens in the winter??
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Well, we made it. It’s hard to believe that 2020 is finally behind us, but here we are, at the dawn of a new year; A fresh page and a new chapter.

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I also hope that we begin to see each other as fellow travellers on the same journey, and to treat each other with equal respect, no matter our skin colour, gender, political or religious beliefs.
 
Finally I hope that the trend of people taking an interest in modern homesteading and taking action toward living a more sustainable, self-sufficient life continues long after COVID is behind us. As a whole, I think this was one of the best things to come out of this past year; A bright silver lining on a dark cloud.
 
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It’s the most wonderful time of the year...

Time for the 2021 Homestead Pantry Challenge to begin!!!

Every year in January, I like to challenge myself to eat only what I've managed to store away throughout the year and avoid the grocery store at all costs. And after the year we’ve just had, many of us are doing our best to avoid the grocery store already. Plus, with the financial impacts of lockdowns and the fragility of our global supply chain, saving a few bucks and taking steps to become more self-sufficient are top of mind for a lot of people right now.

Needless to say, a pantry challenge might be just what you need right about now to reign in your spending, put your resourcefulness, kitchen skills and creativity to the test, increase your self-sufficiency and decrease your dependence on the grocery store and on people and systems that are outside of your control.

Kicking things off with a fun pantry challenge can help you to start the new year off on the right foot and gain momentum and motivation that will help get you moving in the right direction and take control over your food supply right off the bat so that you set yourself up for success in 2021, regardless of what unexpected surprises it may bring.

This year's Homestead Pantry Challenge is even bigger and better than before too, with some exciting prizes up for grabs, including a @lodgecastiron skillet, a self-watering micro greens growing kit from @trueleafmarket and an 8-quart Duo Nova Instant Pot!!!

🥫To join in and enter to win, post photos or videos of your pantry, your meal planning, your meals, etc. during the pantry challenge and use the hashtag #homesteadpantrychallenge in the caption. Every post equals one entry:)

🎞 You can also post in your stories using the hashtag #homesteadpantrychallenge and tagging me @thehouseandhomestead for additional entries!

I'm SO pumped about this year's challenge and I really REALLY hope you'll join me!

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Link in bio @thehouseandhomestead to get my full recipe plus canning instructions:)
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Look at that JIGGLE!!!

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I love making my own broth at home because I can pretty much guarantee a good gel and lots of collagen in each batch. Plus I make mine super frugally, with bones and veggie scraps that I save in the freezer.

I’ll be posting my recipe (and canning instructions) soon. Start saving those scraps!
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Click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/homemade-body-butter/ to get the full recipe and “whip up” a batch today;)
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Link in bio @thehouseandhomestead or go to YouTube.com/thehouseandhomestead for all the latest videos:)
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What skill(s) do you want to learn next?
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