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Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pan is boiling, reduce heat to medium-low.

  • 1 tbsp apple cider vinegar

• STEP 2

  Meanwhile, wash and dry the fresh produce.

  • ½ lb cremini mushrooms
  • 1 pint grape tomatoes
  • ½ bunch kale

• STEP 3

  Halve tomatoes, place them in a medium bowl, and set aside.

• STEP 4

  Thinly slice mushrooms.

• STEP 5

  Preheat a skillet over medium-high heat.

• STEP 6

  While the skillet heats up, peel and mince the garlic.

  • 1 clove garlic

• STEP 7

  Once the skillet is hot, add oil and swirl to coat the bottom. Add mushrooms, garlic, and Italian seasoning; cook, stirring often, until the mushrooms are tender, 3-5 minutes.

  • 1 tbsp extra virgin olive oil
  • ½ tsp Italian seasoning

• STEP 8

  Meanwhile, fold kale leaves in half lengthwise and slice off the stems. Chop or tear leaves into bite-sized pieces.

• STEP 9

  Add tomatoes to the skillet, season with salt and pepper, and stir to combine.

  • ¼ tsp salt
  • 1 pinch black pepper

• STEP 10

  Stirring frequently, add kale to the skillet in handfuls, waiting for the kale to wilt slightly before adding the next handful. Cook until heated through, about 1 minute. Remove from heat and cover with a lid to keep warm.

• STEP 11

  Gently crack eggs into small bowls, 2 eggs per bowl.

  • 4 eggs

• STEP 12

  Adjust the heat as necessary so that the water in the saucepan is simmering. Gently tip bowls into the saucepan, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2½-3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

• STEP 13

  To serve, divide vegetable sauté between plates. Top with poached eggs, season with salt and pepper, and enjoy!

  • 1 pinch salt
  • 1 pinch black pepper