By Eve Fox, The Garden of Eating
I recommend that you make the kale and the tomatoes ahead of time – both store well and can be used in many other tasty ways. Once you have both those ingredients ready, cook the egg – either soft boiling it or poaching it, to your desired degree of doneness.
Serves 1
1 egg, soft boiled or poached (choose pasture-raised if you can)
1 slice peasant or farm bread, toasted
Garlicky braised kale (Follow this recipe, omitting the soy sauce and the tomatoes. You'll find plenty of ways to enjoy the leftovers.)
Roasted tomatoes (Follow this recipe, making as many as you can get your hands on – they're delicious!)
Mascarpone cheese (or substitute cream cheese)
Sea salt to taste
Freshly ground black pepper to taste
While the egg is cooking, toast your bread then spread it with a layer of mascarpone. Top with a layer of roasted tomatoes, a heaping of braised kale and then lay the egg on top. Sprinkle with sea salt and a couple grinds of pepper and tuck in.
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