Tuscan Kale and White Bean Bruschetta with Poached Egg

Ingredients

• rustic Italian bread8 slices
• cannellini beans, cooked400g
• kale, stems removed and chopped300g
• garlic cloves, minced3
• extra-virgin olive oil4 tbsp
• vegetable broth200ml
• lemon juice1 tbsp
• red pepper flakes1/2 tsp
• eggs4
• white vinegar1 tbsp
• saltto taste
• black pepperto taste

Directions

1. 1

   In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, and sauté for 1 minute until fragrant.

2. 2

   Add the chopped kale and cook, stirring occasionally, until it wilts, about 5 minutes. Pour in the vegetable broth and bring to a simmer. Add the cannellini beans and cook for another 5 minutes, until the beans are heated through and the kale is tender. Stir in the lemon juice and season with salt and pepper to taste. Keep warm.

3. 3

   While the kale mixture simmers, bring a large pot of water to a gentle boil. Add the white vinegar. Carefully crack each egg into a small bowl, then slide it into the water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and drain on paper towels.

4. 4

   Preheat a grill pan or broiler. Brush the bread slices with the remaining 2 tablespoons of olive oil. Grill or broil for 2-3 minutes per side, until golden and toasted. While still warm, rub one side of each slice with a cut garlic clove (optional, for extra garlic flavor).

5. 5

   To serve, divide the kale and bean mixture among the toasted bread slices. Top each with a poached egg. Sprinkle with additional salt and pepper, and drizzle with a little more olive oil if desired. Serve immediately.