Eggs are a staple in our home for breakfast, and our favorite way to enjoy them is poached. The sous-vide method makes it hard for the yolks to overcook or the egg whites to get watery. Lacinato kale (otherwise known as dinosaur kale) and regular kale can be used interchangeably. The only difference is in their appearance, although lacinato is a lot easier to clean than curly kale. Since kale is a favorite around here, I try to stick to lacinato to save time with the cleaning process.

4 eggs
1 10-ounce box baby bella mushrooms, thinly sliced
5 cloves garlic, minced
½ teaspoon salt
Freshly ground black pepper
6 cups lacinato kale, shredded
2 tablespoons water
3 tablespoons extra-virgin olive oil
1 avocado, thinly sliced (optional)
Red pepper flakes (optional)

  1. Set your sous-vide immersion circulator to 147°F. There is no need to use a bag; the eggs can go straight into the pot. Make sure the water is fully heated before adding the eggs. Carefully lower eggs into the water, and cook for 1 hour.
  2. Ten minutes before the eggs are ready, prepare your skillet. Start by heating the oil on a medium flame. Add the mushrooms, garlic, salt, and pepper. Sauté for about 5 minutes, or until mushrooms are golden and tender. Add the kale and water, and sauté for just a few minutes, until greens are wilted but not soggy, and the water is fully evaporated.
  3. Remove eggs from the sous vide and peel carefully. There will be white slime-like pieces, and you can let those slide off as you peel.
  4. Top skillet with eggs and sliced avocado. Sprinkle with pepper flakes for an extra kick and serve with your favorite bread. Bon appétit!

Serves 2 to 3


Don’t have a sous vide but love this recipe? No problem!

Fill a small saucepan with water and bring it to a boil. In the meantime, crack an egg into a cup. Lower water to a brisk simmer and add 1 tablespoon of rice vinegar. Carefully pour egg into pot and simmer for about 4 minutes. Egg whites should be firm, with a gooey, runny yolk. After 4 minutes, remove egg from pot with a slotted spoon and pat dry with a paper towel. Bon appétit!


For more great recipes, check out this weeks issue of Whisk by Ami