Poached Eggs with Cauliflower & Kale Is Seriously Delicious (and Healthy)

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This week, we’re spotlighting recipes from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost, and Holly Davidson (Kyle Books). Along with fitness and beauty advice, Nourish features food stylist and personal chef Amber Rose’s healthy, seasonal recipes. Try making the recipe at home and let us know what you think!

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Photo: David Loftus

By Amber Rose, Sadie Frost, and Holly Davidson

Poached Eggs with Cauliflower Toasts, Kale & Dukkah
Serves 2

This delicious ensemble is a serious treat — one of my all-time favorites. Cauliflower toasts give the poached eggs something to sit on and add texture without the need for bread.

1 whole cauliflower, outer leaves removed
3 tablespoons cold-pressed olive oil
5 tablespoons Dukkah (see below) or lightly crushed cumin seeds, plus extra to serve
2 tablespoons cold-pressed olive oil
1 tablespoon butter
2 garlic cloves, thinly sliced
½ medium red chile (optional), finely sliced
6–8 kale or cavolo nero leaves, on the large side, center stalks stripped out
4 free-range eggs
Pinch of salt

To serve:
Cold-pressed extra-virgin olive oil
Juice of ½ lemon
A few twists of black pepper

Preheat the oven to 400°F and line a baking sheet with parchment paper. Cut the cauliflower across into four slices of “toast” about 1/2–3/4 in thick. Drizzle with 3 tablespoons of the oil, sprinkle with dukkah, place the toasts on your pan, and pop into the oven for about 30 minutes until they start to turn lovely and golden.

After 20 minutes, melt the remaining 2 tablespoons oil and butter in a medium casserole or Dutch oven with a lid over medium heat. Add the garlic and chile
(if using), stir for 30 seconds, add the kale, then a few tablespoons of water, and a pinch of salt. Cover tightly with the lid and braise for 10 minutes, stirring occasionally. You may need to turn the heat down or add a little extra water if it is cooking too furiously.

Place a wide, deep saucepan over high heat and fill it with boiling water. Bring it to a light simmer and add a pinch of salt. Carefully crack one egg into a cup then gently pour it into the simmering water. Repeat with the remaining eggs and cook to your liking. Depending on their size, a soft-poached egg takes about 2 minutes and a soft to firm one needs about 4 minutes.

When everything is ready, place the cauliflower toasts onto warm plates, top with the eggs, and place the kale alongside. Sprinkle with a little extra dukkah and drizzle with cold-pressed extra-virgin olive oil, then squeeze some lemon over the kale and season with a few twists of pepper

Dukkah
Makes 1 medium jarful

This Egyptian spice blend is glorious sprinkled onto an omelet or scrambled eggs, or on avocado on toast.

It goes well on roast chicken, or with fish. Serve a small bowlful alongside one with good quality olive oil and a pile of fresh, hot whole-grain pita bread. It keeps for ages on the shelf in an airtight jar, but it’s so good it won’t be around for long.

1 cup hazelnuts
6 tablespoons coriander seeds
6 teaspoons sesame seeds
4 tablespoons cumin seeds
2 tablespoons black peppercorns
2 teaspoons fennel seeds
2 teaspoons dried mint leaves
2 teaspoons flaky sea salt

Heat a heavy-bottomed pan over high heat, add the hazelnuts, and dry roast until slightly browned and fragrant, being careful not to let them burn, which they can do easily. Remove from the heat and cool completely.

Repeat the procedure with each of the seeds and peppercorns, making sure you cool each completely.

Place the nuts, seeds, mint, and salt into a mortar or small spice blender and pound or pulse until the mix is a coarse consistency. Do NOT allow the mix to become a paste; you want a crumbly spice mix. Delicious.

Reprinted with permission from Nourish: Mind, Body & Soul by Amber Rose, Sadie Frost, and Holly Davidson (Kyle Books).

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More healthy recipes to make at home:

Mango, Ginger, and Microgreen Juice

Cauliflower Black Bean Bowl with Kale and Guacamole

Spicy Stir-Fried Bok Choy and Shiitakes