A few weekends ago my daughter and I stopped for brunch at a local favorite, The Woodsman Tavern in South East Portland, Oregon. I perused the well crafted menu and decided on the potted egg with creamed kale accompanied with a biscuit slathered in apple butter and country ham -are you drooling yet? I was delighted to discover this little gem as I agree with John Gunther in that all happiness depends on a leisurely breakfast. I strive to squeeze at least one in during my hectic week and even better when my taste buds are tantalized by something I have not yet tried. We left with full bellies and a to-go order of brioche beignets with meyer lemon and lavender marmalade. Yes, you read that correctly and if the potted egg with creamed kale doesn’t get you in the door, the brioche beignets are a definite Fork List addition.  In addition to amazing brunch fare, their morning cocktails are mouth watering: The Woodsman Mimosa {sparkling wine, grapefruit juice with lavender-chammomile syrup}, Bottle-Aged Bloody Mary {potato vodka, tomato juice and secret Woodsman bloody mary mix}, and the Shandy {orange liqueur, lemon, cinnamon syrup and beer} to list a few.

 

A Woodsman Tavern favorite.

A Woodsman Tavern favorite.

Little nuggets of pure love.

Little nuggets of pure love.

 

The recipe I’m sharing is my loose interpretation. I adore poached eggs, I used to have a little electric egg shaped poacher that I used often while attending The University of Montana. Now I have a stove-top version that makes delicious poached eggs every time. I scoured the web for a creamed kale recipe to know what the basics included and found that butter, garlic and cream are the essentials. I added Crème fraîche, shallots, and freshly ground salt and pepper {I use a Himalayan pink sea salt that is delicious!} as those sound like wonderful additions.

 

1 medium garlic clove chopped, 1 small shallot chopped and 1 tablespoon of butter.

1 medium garlic clove chopped, 1 small shallot chopped and 1 tablespoon of butter.

Swirl in the 1/3 cup of cream.

Swirl in the 1/3 cup of cream.

Toss in 1 small bunch of kale chopped and washed.

Toss in 1 small bunch of kale chopped and washed. Just prior to adding the Crème fraîche.

Doesn't that just look delicious?!?!

Doesn’t that just look delicious?!?!

 

Recipe:

2 eggs poached

2 pieces of your favorite crusty bread toasted

1 small bunch of kale washed and chopped

1 tbsp butter

1/3 cup cream

1 small shallot chopped

1 medium clove of garlic chopped

1 tbsp Crème fraîche

 

In a medium sized saucepan melt the butter then add the chopped shallot and garlic, saute 5 minutes. Swirl in the cream for another 5 minutes. Then toss the kale in until wilted but still retaining the bright green color.  Add the Crème fraîche and remove from heat. Place toast on plate and pile the creamed kale atop, add the poached egg nestled in the center and snap photos  enjoy! I can’t seem to eat a new dish without documenting for a possible blog post later on ;)

 

I hope you try this version at home, it’s quite simple and worth the extra time. If you are in the area, you should check out The Woodsman Tavern for leisurely brunch, it fuels the soul. Be well!

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