Oh, I’ve just been craving all things green and healthy lately. I think all those hours I spent calculating IS-LM (-BP) curves lately have cranked up the need for nutrients and goodies. So whatever my body wants – I will try to satisfy it with dishes like this. It’s nothing complicated, but full of flavor, color and all things good.
To serve one, you’ll need;
3 handfulls of kale leaves
1 cup button mushrooms
1 beetroot (I used a candy-striped beet)
1 clove of garlic, finely chopped
3 slices cold smoked salmon
Start by putting a pan of water to heat up over a medium-high heat.
Then fry off the garlic in a medium pan with some oil. When the garlic is slightly soften, add in the kale and the mushrooms. Lower the temperature, add in a couple of tablespoons of water and let the kale soften. Cut the beetroot in thin slices on a mandolin and set aside in cold water while the rest is cooking.
Poach the egg in the pot with the simmering water. Crack the egg into a container (like a glass) and with a spoon make a swirl in the pot. Slide the egg into the “hole” in the water and then turn off the heat. Let it sit for around 2-3 minuets before taking out the egg and let it dry on a pice of kitchen paper.
Start assembling, put the kale and mushrooms in the bottom of a deep-dish plate. Add the beetroot on top, then the smoked salmon and top it off by the poached egg. Sprinkle some salt and pepper and top, cut the beautiful egg open and just enjoy the egg-porn happening on your plate.