I love breakfast, so much so that I often whip up breakfast at dinner time. Breakfast hasn’t quite been the same without gluten, though. No more Sunday morning fluffy pancakes, everything bagel fresh from the toaster, or one of my dad’s egg sandwiches on a Thomas’ English Muffin. Time to get innovative.
Over the Thanksgiving holiday, I dined at Elizabeth’s Table in downtown Saratoga Springs, New York. This cozy little nook has quite the cook. The Vegetarian Bowl was chock full of yellow squash, zucchini, red onion, and kale sautéed to perfection. The finishing touch? A poached egg and feta–beyond scrumptious. The bowl made its way around the table, and I’m surprised (and lucky) there was any left by the time it returned to my hungry fork.
This recipe is a reimagining of the splendor at Elizabeth’s Table. I learned from the chef (via our waiter) that the kale was partially steamed before sautéed with the other vegetables, which softened the kale just right. Okay, I can handle that part. The poached egg? Now that was completely foreign territory. The Smitten Kitchen to the rescue, obviously. Deb Perlman’s egg poaching tutorial was very useful as I set aside my egg poaching fears and watched the chaos of yolk and egg white come together like magic. There are so many ways to modify this bowl–such as adding quinoa, Sriracha, or tofu–I added a few suggestions at the bottom of the recipe. Bon appetit!
Kale & Company Breakfast Bowl
*Inspired by Elizabeth’s Table
Yield: Two bowls
4 cups of kale, coarsely chopped
1 cup of shredded carrots
1 1/2 cups Portobello mushrooms, chopped
1 zucchini, chopped
4 scallions, diced
1 clove of garlic, crushed
1 egg, poached
1 tablespoon extra virgin olive oil
Salt and pepper, to taste
1. Heat one tablespoon of olive oil on medium heat. Add shredded carrots, chopped mushrooms, and diced zucchini. Saute for 5 minutes until zucchini has softened. Add crushed garlic and scallions, sauteing for an additional minute.
2. While vegetables are cooking, fill a large pot with about 2 inches of water. Set a steamer basket in the pot. Add the kale and cover. Steam for about 3 minutes, until kale just begins to wilt.
3. Remove kale from the pot, shaking off excess water. Add kale to the pot of vegetables and toss together. Lower heat to “warm” or “low” while poaching the egg.
4. If you have never poached an egg before, I highly recommend the tutorial on The Smitten Kitchen. It’s much easier (and not as scary) as you may think!
5. Divide vegetables into two bowls. Season with salt and pepper to taste and top each with a poached egg.
1. For a heartier bowl, lay vegetables over a bed of quinoa.
2. For an added kick, toss vegetables with 2 tablespoons of Sriracha.
3. For additional protein, sautee cubed super firm tofu along with the vegetables.
4. Cheese fan? Add a few tablespoons of crumbled feta.