I live in a city much too big to frequent the same place for brunch more than once. Yet, I do. Brunch can have an intimidating number of menu choices–am I going to have champagne and the sweetest thing on the menu, or am I going to have a Bloody Mary and something savory with eggs? Most often, I chose the savory route. My life has, um, a lot of desserts in it. My friend Heather introduced me to a restaurant that has a ‘kale + toast’ option with a poached egg on top. I order it nearly every time. It just never gets old. I get my beloved poached egg with runny yolk, a fantastic few slices of local bread, and the added perk of knowing that before noon, I’ve consumed some leafy greens. Kale makes me feel so self-righteous! Nevermind the other 6 days that week when I ate Nutella on not-local toast…
Moving on, one of the benefits of making my favorite brunch recipe at home is that I can have extra toast if I wanna. Plus, instead of sauteed kale, I opted to make a super garlicky kale pesto. Oh, did you notice my eggs are purple? That’s because I poached them in red wine! I love Entwine wines because the labels tell you exactly what to eat while drinking the wine. And while the Merlot label doesn’t specifically say ‘runny egg yolk,’ I’m just assuming that’s because they don’t think you’ll be drinking wine at breakfast. But, I say, don’t let that hold you back. Live your life!
