Poached Eggs and Kale over Rice

Another recipe I got from 101 Cookbooks. Good for left over cooked rice.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  teaspoon white vinegar
• 1⁄2 onion, chopped
• 1  teaspoon salt
• 1  pinch crushed red pepper flakes (optional)
• 3⁄4 cup extra firm tofu, 1/4 inch dice (optional)
• 1  garlic clove, chopped
• 3  cups kale, deveined and finely chopped
• 3  cups cooked brown rice
• 4  eggs

Directions

1. Warm the olive oil in a large skillet over medium-high heat. Stir in the onion, salt, and crusher red pepper flakes. Let the onions soften up a bit - a couple minutes. Stir in the tofu if you are using it - let that heat up and brown a tad.
2. Now stir in the garlic and greens. Cook the greens for a couple minutes, until they collapse and soften up. Stir in the pre-cooked rice and saute until hot. Remove from heat, and set aside. Taste for seasoning as well.
3. Fill a wide-mouthed saucepan with 3-4 inches of water and a teaspoon of vinegar and bring to a simmer. Poach each egg separately in the water.
4. Divide the rice between four bowls and serve each topped with one of the poached eggs.