Poached Eggs with Kale & Red Peppers

Is there anything better than the most delicious meal of your life that happens to leave you feeling like you can take on the world, rather than bloaty and sluggish and desperate for a food-coma-induced nap? There isn’t, actually, and while I wouldn’t go as far as to say that this recipe is that meal, it’s flavorful, indulgent, and colorful, and will also leave you feeling energetic and healthy.

I’m determined to develop a repertoire of meals that are packed with flavor and high in nutrients. This is one of those meals.

Recipe | Gluten-Free Poached Egg with Kale, Peppers, Cheese and Toast


  • 1 egg
  • 1 piece of bread (I used Udi’s Gluten-Free White Bread)
  • Cheese of choice (I used a raw milk cheddar cheese from Trader Joe’s)
  • 2 Tablespoons chopped red bell pepper
  • 1 cup chopped kale
  • olive oil
  • salt and pepper

poached egg on veggies and toast


Heat 1-2 tablespoons of olive oil in a pan over medium-high heat. Once hot, add chopped red peppers and kale. Using tongs or a spatula, flip/saute to ensure even coating of olive oil. Sprinkle a little salt and cook until the kale begins to wilt just a little and the peppers are tender, about 5-7 minutes.

Meanwhile, poach an egg (I have an egg poacher, which I highly recommend, but here’s a tutorial), or cook the egg however you prefer (if I’m not poaching it, I like mine scrambled or over-medium). Poaching, for me, takes about 10 minutes.

While the egg and veggies are doing their thing on the stove-top, toast your bread. Top the bread with cheese, veggies, and your egg (however you cooked it). Season with salt and pepper.


Doniree is based in Portland, Oregon, where she is pretty damn thrilled about the Pacific Northwest's focus on local and seasonal food and great wine. When she's not at home, she's on the hunt for the best brunch, the best happy hour, and the best whiskey bar a city has to offer.

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