Poached Eggs with Goat Cheese & Sautéed Kale
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.
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.
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.
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.
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;)
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
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
- Fill a medium to large sized pot with water and preheat the oven to 350º.
- 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.
- 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.
- 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.
- 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.
- 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.
- Top with freshly chopped chives and serve immediately.
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I’m all about practical gifts; Gifts that will truly make life easier and contribute to my and my family’s wellbeing. And our family includes our animals!
One of the ways we make sure our chickens are taken care of is by letting them free range during the day, but making sure they’re locked up and safe from predators at night. But who wants to be up at the crack of dawn to open the coop, or wake up to a bloodbath because you forgot to close the coop the night before?
(The answer is obviously no one… No one wants that).
Automating our homesteading tasks as much as possible allows us to worry about other things and saves us a ton of time. Plus, it makes sure that things get taken care of, whether we remember or not.
Using an automatic chicken door has been a GAME CHANGER for us. It’s one of those lesser known homestead tools that can make all the difference, and I’m always recommending one to anyone who keeps chickens!
This chicken door from @chickcozy_ is so easy to install and use too, and right now you can get one for a steal during their Black Friday sale!
Save over $40 off an automatic chicken door, plus use my coupon code for an ADDITIONAL DISCOUNT!
Don’t forget to check out their chicken coop heaters too, which are also on sale right now:)
Whether you’re shopping for yourself or looking for the perfect gift for the chicken lover who has everything (which might also be yourself;) the @chickcozy_ automatic chicken door is one Christmas gift that won’t soon be forgotten!
Comment “Chicken” below for more info and to get my exclusive coupon code! 🐓
#chicken #chickens #chickendoor #chickcozyautodoor #chickcozy #chickensofinstagram #chickensofig #chickenlover #homesteadlife
Yes, you read that right…
Modern Homesteading Magazine is coming to an end.
This decision has not come easily, but there’s a season for everything, and more and more I’m feeling called to transition out of this season and into the next in both life and business.
And so this final farewell issue is bittersweet. On the one hand, it’s the first ever annual issue, with 100 pages packed with brand new content that celebrates the best of the past 32 issues!
And it’s the first issue I’ve ever offered in PRINT!
But on the other hand, it marks the end of an era, and of this publication that I’ve absolutely had the pleasure of creating and sharing with you.
If you’re a digital subscriber, you will not be charged a renewal fee going forward, and will continue to have access to the digital library until your subscription runs out. As part of your subscription, you’re able to download and/or print each issue of you like, so that you never lose access to the hundreds of articles and vast amount of information in each issue.
Rather than subscribing, you can now purchase an all-access pass for a one-time fee of just $20, which gives you access to our entire digital library of issues.
Plus, for a limited time, when you purchase an all-access pass you’ll also get a gift certificate for a second all-access pass to gift to someone else.
I’m also still taking preorders for the print version of this special edition issue, but only for a few more weeks!
When you preorder the print issue, you’ll also get a digital copy of the special edition issue (this issue only), and will receive a print copy in the mail later this year (hopefully by Christmas so long as there are no shipping delays!)
Click the link in my profile or visit modernhomesteadingmagazine.com to check out the latest issue, purchase an all-access pass to the digital library and/or preorder the print issue today!
Thanks to everyone who has read the magazine over the past 4 years. I’m humbled and grateful for your support, and can’t wait to share whatever comes next:)
#modernhomesteading #homesteading #homesteadersofinstagram
It’s easy to romanticize homesteading, but the truth is that those homegrown vegetables, those freshly laid eggs, that loaf of bread rising on the counter, and that pantry full of home-canned food takes time, effort and dedication. It doesn’t “just happen” overnight!
But if you work on learning one new skill at a time and gain confidence in it before moving onto the next, one day you’ll be looking back and marvelling at how far you’ve come.
That’s where I’m at now. Life today looks a lot different than it did 10 years ago, when our homesteading and self-reliance journey was just beginning.
Back then we still lived in our city condo and were just beginning to dabble in all of this stuff. But my husband Ryan and I felt a sense urgency to start pursuing a more self-reliant lifestyle, and we committed to taking small steps, one day at a time to make that vision a reality.
Over the years we’ve continued to put one foot in front of the other, adding new skills and tackling new projects along the way that have helped us get to where we are today.
While there’s always more we want to learn and do, as I look around me right now, I’m so grateful that we took those first steps, especially considering what’s happened in the world over the past few years!
If you’re also feeling the urgency to take the first (or next) steps toward a more self-reliant life, this is your final reminder that today is the last day to join The Society of Self-Reliance and start levelling up your homesteading and self-sufficiency skills so that you’ve got what it takes to:
• Grow your own groceries
• Stock your pantry
• Create a natural home
• Get prepared
• Learn other important life skills like time management for homesteaders, goal setting and how to become your own handyman
And more!
If you’ve been feeling called to level up your self-reliance skills (because let’s be honest, we’re in for a wild ride these next few years with everything going on in the world), now is the time to heed that call.
Link in profile to enroll before midnight tonight, or go to thehouseandhomestead.com/society
#homesteading #selfreliance #selfsufficiency #homesteadingskills #preparedness
There are so many reasons to grow your own food at home:
💰 Saves you money at the grocery store
🍴 Healthier than conventionally grown food
🔑 increases your overall food security
🫙 Gives you an abundance to preserve and share
But perhaps the number one reason is because it just tastes better!
Not only does food taste better when it’s freshly picked or allowed to ripen on the vine, there’s something about putting in the work to grow something from a tiny seed and then getting to see it on your dinner plate that just makes it so much more satisfying than anything you’ll ever buy from the store.
Plus, having to wait all year for fresh tomatoes or strawberries or zucchinis to be in season makes that short period when they’re available just that much more exciting!
With the world spinning out of control and food prices continuing to rise, it’s no wonder more people are taking an interest in learning to grow their own food at home. But that also means changing our relationship with food and learning to appreciate the work that goes into producing it and the natural seasonality of organically grown fruits and vegetables.
(It also means learning to preserve it so you can make the most of it and enjoy homegrown food all year long).
In my online membership program, The Society of Self-Reliance, you’ll learn how to grow your own food, from seed to harvest, as well as how to preserve it so you can enjoy the fruits (and vegetables) of your labor all year long!
You’ll also learn how to grow and craft your own herbal medicine, detox your home, become your own handyman, and so much more (because self-reliance is about more than just the food that we eat… But that’s a pretty good place to start!)
The doors to the Society are now open for a limited time only. Click the link in my profile or go to thehouseandhomestead.com/society to learn more.
#foodsecurity #homegrownfood #homesteading #selfreliance #selfsufficiency #homegrownfoodjusttastesbetter
If you’ve been watching events unfold over the past few years and you’re feeling called to start “cutting ties” with the system and begin reclaiming your independence, The Society of Self-Reliance was made for you!
When I first launched this online membership program last year, my goal was to create a one-stop resource where members could go to learn and practice every aspect of self-reliance, as well as a space to connect with other like-minded people pursuing the same goal. And that’s exactly what you’ll get when you join!
Here’s a glimpse of what you’ll learn inside the Society:
🌱 Food Security and Self-Sufficiency: Learn the art of growing and preserving your own food, ensuring you and your loved ones have access to nutritious meals year-round.
🌿 Natural Living and Herbal Medicine Mastery: Discover the secrets to creating a low-tox home and and to growing, making and using herbal remedies to support your family’s health, naturally.
🔨 Essential Life Skills: Learn essential life skills like time management, effective goal setting and practical DIY skills to become more self-sufficient.
As a member, you’ll enjoy:
📚 Monthly Video Lessons: Gain access to our ever-growing library of video lessons, with fresh content added each month.
📞 Live Group Coaching Calls: Participate in our monthly live group coaching calls, where we deep dive into a different self-reliance topic every month, and do live demonstrations and Q&A’s.
🏡 Private Community: Join our private community forum where you can ask questions, share your progress, and connect with like-minded individuals.
I only open the doors to The Society once or twice each year, but right now, for one week only, you can become a member for just $20/month (or $200/year).
In today’s world, self-reliance is no longer a luxury, a “cute hobby,” it’s a necessity. Join us inside The Society of Self-Reliance and empower yourself with the skills you need to thrive in the new world!
Link in profile or visit thehouseandhomestead.com/society to learn more.
#selfreliance #selfreliant #selfsufficiency #selfsufficientliving #sustainableliving #modernhomesteading #homesteadingskills #preparedness
Got out for an early morning harvest today. Been up since 3am, contemplating life, the future and the past, the order of things…
There is a rumbling right now, not just in North America, but around the world. Many of us can feel it, and know we are on the precipice of something big.
I’d been hearing about this new song that’s become an overnight viral sensation, written by an (until now) unknown singer named Oliver Anthony. His new song Rich Men North of Richmond has had 14 million views on YouTube in the past week alone, so I decided to check it out.
I also saw a clip of him playing a Farmers Market last week, and anything that has to do with Farmers Markets always has my attention;)
I can’t tell you how many tears I’ve already cried listening to that song. If you’ve heard it already, you probably know what I’m talking about, and if you haven’t, I highly recommend giving it a listen. All I can say is it’s been a while since a song resonated so deeply with me, and in this strange new world, I know I’m not the only one.
One of the lines in Anthony’s song is “Livin’ in the new world, with an old soul,” and that’s something I think so many of us in the homesteading community can relate to.
Trying to cling to better days; To a simpler time; To the old ways, all while doing our best to get by in the new world.
The world has changed drastically in the last few years especially, and it’s set to change in immense ways over the next few years. Today I’m feeling thankful for people like @oliver_anthony_music_ who give a voice to what so many are feeling right now.
Know that if you’re feeling it too, you’re far from alone. And while the future may feel uncertain and even a little scary, remember that if we stand united, we the people are a force to be reckoned with.
(Continued in comments…)
Another garlic harvest in the books!
Garlic is easily one of my favourite crops to grow. It’s pretty much a “set if and forget it” crop. We plant in the fall and leave it to overwinter, fertilize a couple times in the spring, start watering only once the ground starts to dry out, and then harvest in the summer. We can even plant a fall succession crop after our garlic if we want so it really makes great use of garden space all year round.
Over the years we’ve managed to become completely self-sufficient with garlic. We now grow enough to eat all year (and then some!), plus we save our own seed garlic and usually have extra to sell or give away. And around here fresh, organic garlic ain’t cheap, so it’s a good cash crop for anyone who’s serious about selling it.
It took me a few years to really get the hang of garlic, but it’s one crop I’m now very confident with (knock on wood, because it’s always when we make statements like this that next year’s crop fails! Lol.)
A while back I compiled a comprehensive guide to growing, harvesting and using garlic both as an edible and medicinal crop. This is usually only available as part of a paid bundle (or in the fall 2022 issue of Modern Homesteading Magazine if you’re a subscriber;), but for a limited time I’m offering it for free, no strings attached!
Plus you’ll also get access to my step-by-step video lesson on planting garlic so you can set yourself up for success with your garlic crop this year.
Comment “Garlic” below or head to thehouseandhomestead.com/garlic-guide to get your free copy!
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#garlic #garlicharvest #homesteading #selfsufficient #selfsufficiency #selfsufficientliving #selfreliance #homegrown #groworganic #growfoodnotlawns #gardenersofinstagram #homesteadersofinstagram
Going through photos and videos from our trip to the @modernhomesteadingconference and the vast majority are of our daughter having the time of her life!
Even if I personally got nothing else out of this gathering (which I most certainly did), watching her discover her own love of this lifestyle outside of what we do at home made my heart grow three sizes!
Homesteading is about so much more than homegrown food and self-reliance. It’s about passing on invaluable skills and an understanding of and respect for our connection to the land that provides for us to the next generation.
Being around so many other kids and families who are also pursuing a homesteading lifestyle helped show our little one that this is a movement that is so much bigger and greater than what our own family does on our little plot of land. This is a lifestyle worth pursuing, with a community unlike any other.
Glad to be back home and more excited than ever to involve my kids in everything we’re doing. But also, I think I speak for my whole family when I say we can’t wait to go back someday!
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#homesteading #modernhomesteading #raisinglittles
If you’re simply looking for ways to save a little extra cash this summer and live well for less, here are 12 tried and tested frugal living tips for summer that you can use to save money this season without sacrificing a thing.
Head over using the link in my bio!
https://thehouseandhomestead.com/12-frugal-living-tips-summer/
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#houseandhomestead
#momentsofcalm
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A brand new issue of Modern Homesteading Magazine just dropped!
In this issue:
🌱 How to forage and use five common edible and medicinal weeds
🏠 A sustainable, affordable alternative to traditional homes, greenhouses and more
👨👩👧👦 Tips for managing a homestead while raising a family (big or small!)
🫙 What to focus on when preserving food for true food security
🌹 How to grow and arrange your own cut flowers at home
🍓 The many ways to preserve summer berries (including 5 delicious recipes!)
💇How to make your own all-natural herbal hair care products at home
🧑🌾 Why “community sufficiency” is the new self-sufficiency
And more!
Visit modernhomesteadingmagazine.com (or click the link in my bio) to subscribe or login to the library and read the latest issue.
Plus, be sure to check out all of our past issues as well! There’s a wealth of information in our library on everything from farming and gardening to cooking and canning to herbal medicine, natural living and so much more!
*** This will be the last quarterly issue! ***
This little magazine has grown so much over the past 4 years and 32 issues, and now it’s time for another exciting evolution.
I’m excited to announce that we will be moving to an even more robust annual publication with the intention of offering the first ever print edition this fall if there is enough demand.
I’m also excited to announce the brand new Modern Homesteading Magazine blog, which is currently under construction and will be launching soon. While we will still be maintaining digital subscriptions, the blog will be accessible to all, free of charge, so that more people might benefit from the empowering and increasingly important information that we cover in each issue.
Thanks to everyone who helped make this issue happen! @homesteadingfamily @oatsandhoneyhomestead @omnivore.culture @thetaylor.leigh @doeraydesign (and more who don’t have IG pages;)
And a HUGE thank you to everyone who has subscribed over the years. Modern Homesteading Magazine would never have become what it is today without each and every one of you.
#homesteading #modernhomesteading #selfsufficiency
If you’ve ever grown your own garlic, you might have noticed the spiral-shaped shoots that suddenly pop up in the centre of the stem, usually about a month or so before the garlic bulbs themselves are ready to be harvested.
These are garlic scapes, and believe it or not- they make delicious pesto! Get the recipe through the link in my bio- https://thehouseandhomestead.com/garlic-scape-pesto/
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#homesteadmom
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This honey and chive blossom vinaigrette is a frugal, easy and healthy homemade salad dressing that pairs beautifully with fresh garden salads all season long.
Get the recipe through the link in my bio.
https://thehouseandhomestead.com/chive-blossom-vinaigrette/
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#herbalgarden
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