Poach eggs according to your favorite recipe. I heat 2 inches of water in a shallow pan, and add a tablespoon of white vinegar. When water is simmering, I crack the egg into a custard cup, and then tip the egg down into the simmering water. Cook to desired doneness.
Make the kale pesto.
To assemble dish: Remove custard cups from the oven. Slide one poached egg upon each serving of yogurt. Add a spoonful of kale pesto, and sprinkle with paprika and chili oil. Serve immediately.
1 bunch toscano kale, about 8 ounces
1 garlic clove
1/3 shelled pistachios
Juice of 1 small lemon
1/3 cup Pecorino cheese, grated
Red pepper flakes
1/2 cup olive oil
Sea salt and freshly ground pepper
Put all the ingredients except olive oil into a food processor and process until mixed. With the processor going, slowly drizzle in olive oil. Add more olive oil if you like it creamier. Taste for salt and pepper.
Rockport resident Heather Atwood writes the Food for Thought weekly. Questions and comments may be directed to firstname.lastname@example.org. Follow her blog at HeatherAtwood.com.