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)
- 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.
- 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.
- 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.
- 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!