brunch at home

It goes without saying that brunch is the superlative of all weekend meals, especially here in New York. As Carrie Bradshaw once said, "...you can sleep until noon and still get eggs anywhere in the city, alcohol is often included with the meal..."

Well, brunch is a regular occurrence here at my apartment on the weekends, and most people usually arrive accompanied by a bottle of champagne. I almost always serve some form of eggs or a healthy serving of carbs, and this one is one of my favorites when I'm in the mood for eggs, but not in the mood to wait in line.

Sautéed Kale and Mushrooms with Poached Eggs on Toast serves 4

2 bunches of green kale, shredded 1 pack of mushrooms, thinly sliced (usually prefer shitake or chanterelles, but any type is fine) 2 cloves of fresh garlic, minced 1/2 tbsp pine nuts (optional) Salt and pepper 1/2 tbsp olive oil 8 fresh organic eggs 8 tsps of white wine vinegar 8 slices of bread

Poach eggs - you can do this two eggs at a time (I'll create a video tutorial, but use this video if you need a visual). Fill a deep pan with about 4 cups or 3-4 inches of cold water and white wine vinegar, and bring to a simmer (not boiling). Whisk water, then crack eggs directly into water, and drop heat down to low-medium. Cook eggs for 3-4 minutes. Remove eggs with a slotted spoon and drain on a paper towel. After you cook the first half of eggs, you can start preparing the kale.

In a large sauté pan with a lid, on medium-high, heat olive oil and garlic (15-20 seconds). Add shredded kale, sliced mushrooms, pine nuts, and two pinches of salt, and pepper for taste. Cook for 2-3 minutes. Remove from heat and set aside.

Then when you're almost done with the last few eggs, toast a few slices of bread.

Serve eggs over a bed of kale, on toast, with a glass of blood orange mimosa. Enjoy!