Kale Salad with Poached Egg
Ingredients
| 6 cups chopped kale 2 eggs 1 tablespoon white vinegar ½ cup olive oil 3 tablespoons champagne vinegar 1 teaspoons honey 2 teaspoons Dijon mustard
2 carrots, peeled and chopped 1 pint Brussels sprouts |
1 sweet potato, peeled and chopped 1 medium onion, chopped ½ teaspoon paprika ¼ teaspoon ground coriander ¼ teaspoon garlic powder ¼ teaspoon salt Pinch of ground pepper 2 cups Kellogg's® Crispix® cereal Canola oil cooking spray |
Directions
- Combine ¼ cup olive oil, 3 tablespoons of champagne vinegar, 1 teaspoon of honey, 2 teaspoons of Dijon mustard in bowl and whisk.
- Preheat the oven to 425°F. Combine two carrots, one pint Brussels sprouts, one sweet potato, onion, and ¼ cup of extra-virgin olive oil. Spread the vegetables onto a baking sheet in a single layer and roast for 45 to 50 minutes or until tender. Let cool before adding to salad.
- In a small bowl, combine ½ teaspoon paprika, ¼ teaspoon ground coriander, ¼ teaspoon garlic powder, ¼ teaspoon salt, and a pinch of ground pepper. Mix until blended. In a 1-gallon zipper-type plastic bag, add Kellogg's® Crispix® cereal. Spray with cooking spray and gently toss to coat. Add spice mix, seal bag and gently toss until evenly coated. Store in an airtight container up to 3 days.
Salad
- In a large bowl combine kale, dressing and season with salt and pepper. Toss kale in the dressing and gently massage into kale with your hands. Set aside while you poach eggs.
- Fill a medium pot 2/3 full with water. Place over medium heat and bring to a simmer. Add vinegar and a generous pinch of salt. Adjust heat so the water is at a gentle simmer. Crack an egg in a small ramekin or ½ cup measuring cup and gently slide it into the simmering water and slowly release the egg into the water. Repeat with other egg. Using a slotted spoon, gather the egg white around the yolk. Let poach for 3 minutes until the whites are cooked, but the yolks are still soft. Remove to a plate lined with a paper towel.
- Add the roasted vegetables to the kale and toss to combine. Transfer to plates, sprinkle on croutons and top each with a poached egg.