Bart's Recipes
Fill a large pan with water, add the apple cider vinegar and place it on the stove. Warm the water until it's just about to boil, but make sure it doesn't bubble vigorously. At the same time, prepare a steamer pan or a regular pan with a steamer basket for cooking the vegetables.
Place the fresh, finely chopped kale in the steamer and steam the vegetables until tender in a couple of minutes. Meanwhile, stir vigorously in the pan with the hot water to create a whirlpool in the center. Carefully break the two organic eggs one at a time into this whirlpool. Poach the eggs for three to four minutes so the whites set properly while the yolk remains runny.
Remove the cooked kale from the heat and let any excess liquid drain briefly. Mix the warm vegetables directly with the extra virgin olive oil and season with Celtic sea salt and pepper. At the same time, carefully remove the poached eggs from the water with a slotted spoon and let them drain for just a moment so the dish doesn't become watery.
Spread the seasoned kale over a plate and arrange it into an even bed. Carefully place the drained poached eggs on top to keep the yolks intact. Finally, sprinkle with a pinch of chili flakes and serve immediately.
