Toasted Pita Bread with Sauteed Kale and Poached Eggs
Kale is in abundance here on the farm and it is a great green to use in a variety of ways. I created this recipe from other items I took from the farm and things I happend to have in the kitchen- I hope you enjoy!
Garlic Scapes (or cloves)
First you want to fry up the bacon in a large skillet until nice and crisp, then set aside on a paper towel to drain the excess grease.
Then take the grease from the bacon and drain all but 1 Tbsp, leaving that in the skillet to sautee the greens. Cut the chives and garlic scapes into a small dice and toss into the hot bacon grease- the skillet should be over medium heat. Once those have cooked for a minute or two, add the rinsed kale with stems still attached and season with salt and pepper. The kale will be done when it has begun to wilt and changes to a darker green.
Meanwhile have a medium to large pot of salted water boiling for the eggs and turn on the oven in order to toast the pita bread. Remove the kale from the heat once it has finished cooking and set aside with the bacon. Once the water is boiling, crack the eggs (one at a time) into the pot and watch them poach- approximately 1-2 minutes. Remove from water with a slotted spoon, careful not to puncture the soft yolk, and set aside while you poach the remaining eggs.
Now throw the pita into the oven for just a few minutes in order to get crisp and then prepare to plate! The pita goes down first, then spread a small amount of hummus onto one half and top with the sauteed kale- fold over the other half. Add the poached eggs (salt and pepper to taste) and sprinkle with the crumbled bacon strips.