Saturday, February 14, 2009
Healthy Hangover Breakfast
When I wake up feeling hungover there's only one thing I crave. I don't know why, but every single time I have a hangover, I need eggs. I have tried to substitute them with other breakfast foods, or other meals, entirely. But honestly, the only food that ever satisfies me completely is eggs of some sort.
Different hangovers call for different egg dishes; I'm partial to eggs over easy, with homefries and whole wheat toast, but I've also been known to Hopple Popple my hangover away (potatoes, eggs, cheddar cheese, green herbs all scrambled together in a great cast iron skillet), or settle for an omelet. But sometimes, the grease for which my usual hangover begs is a turnoff. Sometimes, not always, I need a healthy hangover treat. The following recipe is not only tasty but is an excellent source of iron, lycopene, and protein, and has no oil added at all.
Go ahead, give it a try one of these mornings.
Kale-Tomato Poached Eggs
3/4 c leftover tomato sauce (or 1 c freshly chopped ripe tomatoes+salt, pepper, thyme, oregano sprinkled on top)
1/2 bunch dino kale, recently washed, NOT dried, and chopped roughly
2 whole eggs, each cracked into its own ramekin
In skillet, on medium heat, heat wet chopped kale. Cover pan so kale is cooked by steam (If you are using fresh tomatoes, add with salt, pepper, and herbs and cook as kale steams). After about 7 minutes, kale should be bright green and softened. When kale has softened, remove lid, and stir. Clear out kale from the middle of the pan, making a bowl for the tomato sauce (if not using fresh). Still on medium heat, allow sauce to heat up. When sauce begins to simmer, use a spoon to hollow out two small indents in sauce. In these little spaces in sauce, gently pour in each egg from its ramekin. Lower heat to medium low, and cover pan again. After 5-7 minutes, or when whites are set, turn off pan. Spoon or slide onto plate, add hot sauce if needed, and lap it up! DEEE-LISH!