- 1 tablespoon white vinegar
- 2 large eggs
- 1 thick slice of bread
- Extra-virgin olive oil or room-temperature butter
- 1 large or 2 small cloves of garlic, thinly sliced
- 1/4 teaspoon red pepper flakes
- 1 bunch kale, center ribs removed, sliced into 1/2-inch-wide ribbons
- Kosher salt
- 1/2-3/4 teaspoon sherry vinegar
- Bring a large pot of water to boil; reduce the heat to a simmer. Add the white vinegar to the water, and poach the eggs; gently set the cooked eggs aside on a paper-towel-lined plate. Reserve the poaching water; keep it at a simmer.
- Brush the bread with olive oil, and toast in a toaster oven, or toast and then spread with butter.
- Add about 1 teaspoon olive oil to a Dutch oven or large straight-sided nonreactive skillet. Add the garlic and red pepper flakes, and cook over medium heat until the garlic is just barely golden-brown, 1-2 minutes. Add the kale, and cook until wilted, 2-3 minutes; season with sherry vinegar, to taste.
- Transfer the kale to a plate, and top with the poached eggs (reheat briefly in the water they were poached in, if necessary). Serve with toast.