Name: Smoky Sherry-Poached Eggs on Toasted Sourdough with Wilted Winter Kale & Blood Orange Salsa
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 2 servings
Cuisine: Modern Mediterranean (Spanish influence)
Ingredients: 4 large Large eggs; 2 slices (≈80 g each) Sourdough bread, thick-sliced; 2 cups (≈60 g) Baby kale, packed; 1 medium (≈140 g), segmented Blood orange, segmented; 2 tsp Sherry vinegar; 1/2 tsp Smoked paprika; 2 small cloves (≈4 g), minced Garlic, minced; 2 tbsp (≈20 g) Shallot, finely chopped; 2 tsp (≈10 g) Unsalted butter; 2 tsp (≈8.5 g) Extra-virgin olive oil; 2 tbsp (≈8 g) Fresh flat-leaf parsley, chopped; 4 cups (≈1 L) Water (for poaching)

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