If you want to make an omelet, you have to break some eggs.
If you want to make Eggs Florentine, you have to break…some hearts?
When I sat down early this morning to write my now daily blog post, I was headed down a different direction, my heart and mind on fire. I had even taken steps down that path, looking up the last time I made an Eggs Florentine brunch for two so I could make comparisons about what made someone a “keeper” back then and now…
But a lot can happen in the span of two-and-a-half cups of coffee.
Eggs Florentine with Kale
Technically, “Florentine” refers to spinach, so when I thought I was being clever by switching out spinach for kale and calling it a version of Florentine, I was actually just being misintelligent. It really should just be called Sauteed Kale and Poached Eggs on English Muffins.
This is a recipe for two, but depending on your relationship status, ok you’ll probably still make all of it. If you’re single and alone, you know you’re going to eat all of it standing at the counter, not even bothering to plate it properly on pretty dishes. If you’re coupled, well, good for you.
2-3 cloves garlic, finely chopped
half a medium onion, chopped
4-5 generous handfuls of very thinly sliced kale (I used the “flat” leaf version, lacinato/Tuscan kale)
pinch of crushed red pepper (optional)
salt and pepper
2 English muffins, split and toasted
4 poached eggs
grated Parmesan cheese
Heat olive oil in large pan. Add garlic and onions and cook until onions are soft and lightly browned at the edges.
Add kale and crushed red pepper. Cook until kale is tender, about 10 minutes. You may have to add extra olive oil.
Season to taste with salt and pepper.
Place English muffin halves on plate. Top each half with sauteed kale, then poached eggs. Grate Parmesan cheese on top.