Don't leave home without it

Your new breakfast friend.

Here’s one of the many joys of having a younger sister, she pushes your envelope sometimes and sometimes she brings ideas into the mix that you would never have considered.

Little Bloom is also known to find new things and then gets someone else to do it, for example one year she discovered a beautiful rose bush that she just had to have. We dutifully travelled to another island to buy this rare bush, she then helped to plant it in the ground and then never really looked at the thing again.  I was the one watering it, picking off the mites and then when the thing was in full bloom she would bask in the beauty.

Much the same with this recipe, Little Bloom found it, said she would make it and then the kale wilts in the fridge until someone else makes the recipe.  Although after we tried this, we haven’t stopped thanking her for finding it.

Poached Egg with Kale, Ryle, Tahihi and Yogurt from San Francisco’s Bar Tartine.

Serves 4

  • 3 garlic cloves
  • 6 TB oil, divided
  • 1 cup plus 2 TB roasted sunflower seeds, divided
  • 1 TB garam masala
  • ¼ green Serrano pepper
  • 1 ½ lemon juice
  • 2 tsp honey, divided
  • 1 tsp salt
  • 1 lb kale, stems removed and leaves torn into 1-2” pieces
  • 8 oz dark rye bread (we didn’t use bread this time, but it would be good)
  • 1 cup Greek style yogurt
  • 2 tsp distilled vinegar
  • 4 eggs
  • 1 TB sesame seeds roasted
  • 1 TB shelled pumpkin seeds, toasted
  • 1 TB golden flaxseeds,
  • Freshly ground pepper

You can roast the garlic, we used it raw.  Add 1 cup sunflower, garam masala, pepper, lemon juice, 1 tsp honey and 1 tsp salt, pulse on high speed, scrape sides until tahini is slightly thinner than peanut butter.  Add 1 TB water if too thick.

Heat 2 TB of oil and toss kale leaves in, add 2 TB water and sauté, add bread.  Get yogurt ready, add honey and salt, stir and set aside,  Poach your eggs.  To assemble, spread tahini in a large circle on four plates and spoon yogurt on top.  Distribute kale over yogurt and top with poached egg.  Garnish with remaining seeds and a drizzle of oil and season with pepper.


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