This version of a classic salad features superfood Tuscan Kale with a light anchovy dressing and is topped with a poached egg. It’s super quick and easy to whip up and I love substituting romaine for Tuscan Kale—one cup of the nutritious dark, leafy green provides more than 100 percent of the daily value (DV) of vitamins K and A, and 88 percent of the DV for vitamin C! The poached egg is not only a genius way to sneak in protein, but the yolk provides a perfectly gooey decadence when paired with steak—which is also quick and easy to prepare! Enjoy.
Serve each Tuscan Kale Caesar Salad With Poached Egg
Garnish with remaining 1/4 cup Parmesan, salt and pepper or Santa Maria Seasoning.
Notes for perfect poached eggs:
- Always use fresh eggs. If you can’t see the difference between the “thick” white and the “thin” white, the yolks will probably break in the pan.
- Always deliver the eggs to the pan with a custard cup, small ramekin or large spoon—avoid cracking eggs directly into the pan.
- When using a non-stick skillet cook in no more than 1-inch of water. If you don’t have a non-stick pan, poach in a deep saucepan containing at least 3-inches of water.
- Always acidulate the poaching liquid with either vinegar or lemon juice (1 teaspoon per each cup of water).
- Bring liquid to a boil and carefully add eggs. Let it poach: Turn off the heat, cover the pan and set your timer for 5-minutes. Don’t peek, poke, stir or accost the egg in any way.
- Timing is everything. And it depends on preference and how many eggs are cooked at a time. I like my yolks runny so I cook four eggs for 5-minutes, depending on their size. Since more eggs will absorb more heat from the water, they will take longer to cook, so for large batches always include an extra “test” egg.
- Always remove eggs with a slotted spoon. Poached eggs can be refrigerated in ice water for up to 8-hours, then reheated in hot water. Do not re-boil.