Poached eggs over greens is no new concept. But turmeric poached eggs over seared kale with shiitake bacon? Now, that's exciting. This bowl is perfect anytime of day, yet I especially love to get in my greens first thing. Starting the day with a fortifying and deeply nutritious meal sets the bar for the rest of your days' eats.
I used to only sauté only my kale leaves but, after many meals of feeling guilty tossing out the stems, I started sautéing them too. The key is to give the steams a good sear first to break them down slightly and then add in the leaves. The stems have a delicious crunch and texture. You can utilize a similar technique with broccoli stems; they just need to be peeled prior to cooking.
Shiitake bacon is a fun way to feel like you are eating bacon on a plant-based diet. The roasted and crispy mushrooms give off a similar umami taste of bacon, and the crunchy texture can fool any bacon bit lover. A turmeric poached egg or two is an easy way to integrate anti-inflammatory rich turmeric into your diet. It is also a fantastic way to add vibrancy and dimension to a dish. Finish your bowl with some avocado and something pickled or fermented, and you are in for a delicious and colorful meal.
Turmeric poached egg, shiitake bacon, and kale bowl
- 1 pound shiitake mushroms, stemmed, cleaned, and thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon tamari
- 1 teaspoon sesame oil
- Freshly ground black pepper
- 1 bunch kale, stems and leaves separated, stems trimmed and chopped, leaves thinly sliced
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 1 teaspoon apple cider vinegar (optional)
- Salt and pepper
Turmeric poached egg
- 2 pasture-raised eggs
- 2 teaspoons ground turmeric
- A splash of apple cider vinegar
- Paprika or Aleppo pepper
Additional bowl add ons:
- Thinly sliced avocado
- Pickled carrots
- 1/2 cup farro, wheat berries, or quinoa
- Fresh herbs, such as dill, cilantro, or parsley
- Crumbled sheep milk cheese
- To make the shiitake bacon, preheat oven to 375 degrees F (Use the convection setting, if you have one). Line a sheet tray with parchment paper. In a bowl, toss the sliced mushrooms with olive oil, tamari, sesame oil, and black pepper. Spread the mushrooms out on the prepared sheet tray and cook for 20 to 30 minutes. Rotate sheet tray every 10 minutes. As the mushrooms near crispness, check them every 2 minutes since they can go from perfect to burnt very quickly. Remove from oven and set aside.
- For the kale, warm 1 tablespoon of olive oil in a sauté pan over medium heat. Add the garlic powder and cayenne and toast spices for 30 seconds. Add the kale stems, and a pinch of salt and pepper, and sauté for 4 minutes. Add the leaves and continue to cook until leaves are just wilted, about 2 minutes more. Finish with a teaspoon of apple cider vinegar and transfer kale to two bowls.
- To make the eggs, full a pot of with 2 inches of filtered water. Bring to a very gentle simmer and add the turermic and apple cider vinegar. Whisk to dissolve. To prep the eggs, crack each one into a small ramekin. Slide one egg into the water, wait until the white is opaque before adding the second egg, about 30 seconds. Poach the eggs for 3 minutes. Using a slotted spoon, transfer the eggs to a paper towel-lined plate to drain.
- Top each bowl with one egg, shiitake bacon, paprika, and additional garnishes.