Soft Boiled Egg w/ Crispy Kale Chips & Whipped Goat Cheese
The eggs are cooked just enough so that the whites are set, but the yolk is still runny. They're delicious served with crispy kale chips and whipped goat cheese beneath.
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.