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February 1, 2013

Protein powerhouse: Baked yogurt and poached egg


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.

Kale Pesto


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 heatheraa@aol.com. Follow her blog at HeatherAtwood.com.




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