Sometimes, I have a brilliant flash of inspiration for a recipe, but then I search Pinterest and find out that someone has already invented and perfected the very same dish.  With the abundance of young kale I had this week, I thought I was a genius for substituting kale instead of spinach in eggs florentine for a fancy brunch.  Turns out, someone else had invented that.  So I gave it a cute name and moved on.  Presenting: eggs kalentine.

In practice, it’s much less fancy than its name. Sauté some chopped garlic and onion. Add baby kale and cook down, seasoning the mixture with salt, pepper, and crushed red pepper flakes to taste.  Put this mixture on a toasted English muffin and top with a poached egg.

PS. If you are completely mystified by poaching eggs like I was, I recommend this video by America’s Test Kitchen for the traditional method or these instructions for poached eggs in a muffin tin.

Eggs Kalentine, adapted from The Delicious Life

INGREDIENTS:

Olive oil
3 cloves garlic
1 medium onion
4-5 very large handfuls of young red russian kale, large stems removed
Salt and pepper
Crushed red pepper flakes
4 eggs
2 English muffins

DIRECTIONS:

1. Chop garlic and onion.
2. In a large pan, heat olive oil and sauté garlic and onions until onions are softened.
3. Add kale and cook until tender.
4. While kale is cooking, poach eggs.
5. Season kale mixture to taste with salt, pepper, and crushed red pepper flakes.
6. Split English muffins and toast. Top each half with kale mixture and poached egg.
7. Feel fancy.