Poached Eggs And Kale Over Rice

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon olive oil
• 1 teaspoon vinegar
• 1/2 onion, chopped
• 1 teaspoon salt
• 1 pinch crushed red pepper flakes (optional)
• 3/4 cup extra firm tofu, 1/4 inch dice (optional)
• 1 garlic clove, chopped
• 3 cups kale, deveined and finely chopped
• 3 cups cooked brown rice
• 4 eggs

Recipe

• 1 warm the olive oil in a large skillet over medium-high heat. stir in the onion, salt, and crusher red pepper flakes. let the onions soften up a bit - a couple minutes. stir in the tofu if you are using it - let that heat up and brown a tad.
• 2 now stir in the garlic and greens. cook the greens for a couple minutes, until they collapse and soften up. stir in the pre-cooked rice and saute until hot. remove from heat, and set aside. taste for seasoning as well.
• 3 fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. poach each egg separately in the water.
• 4 divide the rice between four bowls and serve each topped with one of the poached eggs.