Method

• Submerge kale in a big bowl full of water; dirt will settle to the bottom of the bowl
• Rinse and repeat this step, if necessary
• Dry kale
• One at a time, fold the kale leaves closed to expose the stem; remove the stem with one long slice of your knife
• Once all the kale leaves are de-stemmed, chop it into ½” strips
• Set aside
• Heat a sauté pan over medium heat
• Add 2 tablespoons of olive oil and the chopped onions; sauté
• When the onions are soft, add the kale
• When the kale turns a brighter shade of green and becomes soft (about five minutes), turn up the heat and add the stock and 2 tablespoons of cider vinegar
• Let the liquid reduce
• The kale should be ready when the moisture has been cooked down
• Meanwhile, fill a medium sized saucepan with water and bring to a boil
• Reduce the heat a bit and add the white vinegar to the water
• Just before you begin poaching the eggs, toast and butter the bread
• Stir the poaching water clockwise to create a whirlpool
• Slip two of the eggs into the center of the saucepan’s vortex so that the water’s current help the whites of the egg wrap around the yolks
• Let the eggs cook 2-4 minutes, depending on the desired "doneness" of the yolks
• As the eggs finish cooking, put the buttered toast on a plate and cover with a generous amount of kale
• Using a slotted spoon, remove the poached egg from the water and set atop the kale toast
• Sprinkle with salt and pepper
• Repeat the process with the next two eggs
• Serve immediately