How To Make Poached Egg With Wilted Kale And Cheese Sauce | Grande Cuisine Academy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories, while processed cheese is more economical.

Bring a deep pan of water to a simmer.

Add a little bit of white wine vinegar to the simmering water.

Whisk the water to create a vortex.

Crack one egg into a dish and gently slide it into the vortex.

Poach the egg for about 2-3 minutes until the whites are firm and the yolk is soft.

Prepare ice water for storing the poached egg after cooking.

Blanch kale in boiling water for about 2 minutes, then drain.

In a pan, add butter, salt, and pepper to the blanched kale and sauté briefly.

Toast a muffin lightly with butter on it.

Reheat the poached egg in simmering salted water (not vinegar water) for a moment.

Place the sautéed kale on the toasted muffin.

Top the kale with the poached egg.

Prepare a cheese sauce (mornay sauce) and drizzle it over the egg.

Optionally, place the dish under a salamander to heat or glaze it.

Finish the dish with a sprinkle of smoked paprika or chives if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens