Soft Boiled Egg with Crispy Kale Chips & Whipped Goat Cheese
Have you ever had a soft-boiled egg? It’s one of my favorite things and I’m so excited to share this unique recipe with you because it combines another favorite food – KALE CHIPS!
The eggs are cooked just enough so that the whites are set, but the yolk is still runny. They are delicious served with some crispy kale chips and whipped goat cheese underneath. Thanks to Food & Wine magazine for another awesome recipe. Trust me, you’re going to love this!
How to Get Crispy Kale Chips without Burning Them?
If you want crispy kale chips, without the risk of burning them, use a dehydrator. Dehydrating is the best way to ensure that your food turns out crispy and not soggy from excessive moisture loss while it’s in the oven or under the broiler. It also helps if your ingredients are cut into smaller pieces so they dry faster too! Another thing I’ve noticed is that people often put too many things on their racks at one time–so don’t fill yours up with foods that require different temperatures or cooking times because this will lead to inconsistencies in how long it takes for various items to be done. Don’t have a dehydrator? No problem! If you are using an oven, spread them evenly on a sheet pan and bake them at 325 degrees for about 15 minutes – flipping halfway through. If you are making your own kale chips at home, try using curly leaf kale instead of English or Italian varieties. It’s less bitter and more tender than other kinds of kale and it makes for great chips! If you don’t have time to cut up all the vegetables, use pre-cut strips from a bagged mix instead. Just be sure not to over-process them because then they will become too soft and soggy after baking. Kale chips are usually eaten as a snack, but they can also be great when used in recipes like this. In this dish, the crunchy kale has an earthy flavor that is complemented by the soft, tangy goat cheese.
Health Benefits of Kale & Goat Cheese
Kale is a leafy green vegetable that is high in fiber, vitamin C, and vitamin A. It also contains important minerals such as potassium and calcium. But what makes kale so special?
First of all, kale is a cruciferous vegetable, which means it belongs to the family of vegetables that includes broccoli, cabbage, and Brussels sprouts. These vegetables are known for their high levels of cancer-fighting compounds called phytonutrients. In fact, kale contains more phytonutrients than any other vegetable!
Kale is also a great source of antioxidants, which help protect the body from damage caused by free radicals. Free radicals are unstable molecules that can damage cells in the body, leading to inflammation.
Goat cheese has a slightly tart flavor and a soft, creamy texture. Goat cheese is high in protein, calcium, and vitamin B12. It is also low in cholesterol and sodium. Many consider goat cheese a healthier option than other cheeses.
Soft Boiled Egg w/ Crispy Kale Chips & Whipped Goat Cheese
Ingredients
- 8 oz green kale destemmed and torn
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 cup + 1 tbsp grapeseed oil
- 1/2 lb goat cheese
- Kosher salt
- 4 eggs
- 1 tsp Flakey sea salt for garnish
Instructions
- Preheat oven to 325°. Spread half the kale on a large sheet pan and bake until crispy and dry, about 15-20 minutes. Let cool, then transfer to a food processor and grind into a powder.
- In a food processor, puree the goat cheese until just smooth. Add 1/2 c grapeseed oil and puree until light and very smooth. Scrape the goat cheese into a medium bowl and season with kosher salt.
- Set up an ice bath. Bring a medium saucepan of water to a boil and carefully lower the eggs into the water and simmer for 6 minutes at sea level (7-8 minutes at higher elevations). Using a slotted spoon, transfer the eggs to the ice bath to cool completely.
- Peel the eggs very carefully (in order to keep the nice shape). Keep the water in the saucepan hot.
- In a medium bowl, toss the remaining kale with the remaining 1 tablespoon of grapeseed oil and season with garlic powder, black pepper, and kosher salt. Roast in 325° oven until crispy, about 15-20 minutes
- Decoratively spoon the whipped goat cheese into the center of 4 plates and arrange the kale chips around it. Using a slotted spoon, carefully lower the peeled eggs into the saucepan of hot water and warm for 1 minute, then transfer them to a paper towel–lined plate to drain slightly.
- Coat the eggs in the kale powder and place them on the goat cheese mounds. Sprinkle with flaky sea salt and dust with more kale powder. Serve immediately.
This is one recipe that I would NOT recommend substituting a poached egg, because you want the defined shape of the egg when you coat it with the kale chip dust. It makes for a stunning presentation – Enjoy!
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