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Ingredients |
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| 6 cups chopped kale 2 eggs 1 tablespoon white vinegar ½ cup olive oil 3 tablespoons champagne vinegar 1 teaspoons honey |
2 teaspoons Dijon mustard 2 carrots, peeled and chopped 1 pint Brussels sprouts 1 sweet potato, peeled and chopped 1 medium onion, chopped ½ teaspoon paprika |
¼ teaspoon ground coriander ¼ teaspoon garlic powder ¼ teaspoon salt Pinch of ground pepper 2 cups Kellogg's® Crispix® cereal Canola oil cooking spray |
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DirectionsFor Dressing: Combine ¼ cup olive oil, 3 tablespoons of champagne vinegar, 1 teaspoon of honey, 2 teaspoons of Dijon mustard in bowl and whisk.For Roasted Vegetables: Preheat the oven to 425°F. Combine two carrots, one pint Brussels sprouts, one sweet potato, onion, and ¼ cup of extra-virgin olive oil. Spread the vegetables onto a baking sheet in a single layer and roast for 45 to 50 minutes or until tender. Let cool before adding to salad. For Salad: In a large bowl combine kale, dressing and season with salt and pepper. Toss kale in the dressing and gently massage into kale with your hands. Set aside while you poach eggs.
Fill a medium pot 2/3 full with water. Place over medium heat and bring to a simmer. Add vinegar and a generous pinch of salt. Adjust heat so the water is at a gentle simmer. Crack an egg in a small ramekin or ½ cup measuring cup and gently slide it into the simmering water and slowly release the egg into the water. Repeat with other egg. Using a slotted spoon, gather the egg white around the yolk. Let poach for 3 minutes until the whites are cooked, but the yolks are still soft. Remove to a plate lined with a paper towel. Add the roasted vegetables to the kale and toss to combine. Transfer to plates, sprinkle on croutons and top each with a poached egg. |
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