Guest Post: Eggs on Toast with Kale and Tomato Sauce
I'm heading to Knoxville for a few days for work, and while I'm gone, I've lined up some fabulous guest bloggers to keep you all entertained. Today, Robyn Youkilis shares her recipe for Eggs on Toast with Kale and Tomato Sauce and answers the following question: What does a health coach eat on an "off night"?
Thanks so much for writing, Robyn!
- I'm not inspired to think creatively in the kitchen, or...
- There isn't much in my refrigerator to make up a complete meal (and the sub-zero temps) keep me from venturing out, or...
- I've enjoyed too many meals out in a row and my body is craving real food (i.e. food I cooked myself with lots of veggies and good healthy fats... what oils are Thai restaurants using these days??)
So, what do I do in this situation? I turn to one of my go-to "off night" dinners.
It's important for everyone to have an "off night" meal in their back pocket. I help my clients invent "off night" meals that require minimal brain power, yet are still delicious and include plenty of those greens we should all be eating more of. One of my favorite under-10-minutes-or-less meals is Eggs on Toast with Kale and Tomato Sauce. (Sorry the name of the dish isn't more dazzling... it is an "off night," you know.) Let me break it down for you.
I typically have some or all of these items in my fridge at any given time:
- Bread - fresh or some in the freezer for emergencies (Ezekiel freezes really well)
- Eggs - buy them from the farmer and they'll last longer
- Tomato sauce - defrosted from my homemade batch or the jarred stuff (chose organic!)
- Some kind of dark, leafy green that begs to be used before it dies a slow, painful, yellow, wilted leaf death
Toasting the bread, heating up the sauce, and cooking up the kale (or other green you have) take no time at all. The real star of the show is the poached egg. Now, I know this step might seem intimidating at first, but once you master it (i.e. only having to ruin one egg in the process), you'll be making those yummy, perfectly runny eggs in no time! An easy alternative is to simply fry an egg, but you're up for a little challenge, right? (Check out Smitten Kitchen for an excellent tutorial on poaching an egg.)
Photo: Robyn Youkilis
And voila! You have a delicious meal that's perfect for an "off night"!
Eggs on Toast with Kale and Tomato Sauce
1 piece bread (thick country sourdough is best, but any bread will work)
1 cup chunky tomato sauce
1/2 bunch kale or other dark leafy green (collards or Swiss chard work great, too)
1 or 2 eggs, poached or gently fried
Good-quality sea salt
(Optional: Dijon mustard, garlic, lemon)
Toast bread in oven or toaster. If desired, shmear with Dijon mustard or rub with a piece of raw garlic. Heat the tomato sauce in a saucepan over medium heat.
Sauté the greens with a little olive oil, sea salt, and pepper. You can add a squeeze of lemon juice or some freshly grated garlic (I like to use a Microplane grater) for added flavor. Meanwhile, poach or fry the egg(s).
To assemble, place the toast in a deep open bowl. Top with a generous portion of kale. Spoon tomato sauce over both and then top with the egg. Add a sprinkle of salt and pepper, to taste, and dinner is ready!
Robyn Youkilis is a Holistic Health Coach and Founder of Your Healthiest You, a health and wellness practice based in New York City. Robyn uses an "integrative nutrition" approach, the concept that no one diet works for everyone. Robyn specializes in teaching busy, urban professionals the best insider tips and tricks in the business, helping them find a daily abundance of natural energy and discover the foods that work best for their unique lifestyle. Robyn is offering a free 30-minute breakthrough session for all Taste As You Go readers! To schedule yours, email firstname.lastname@example.org or visit her website. Sign up for her newsletter and receive a bonus guide, "Robyn's Get Cooking Now eBook: Top Tips and Tricks to Boost Energy and Metabolism".
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