1Place the olive oil in a large skillet over medium heat. Once the oil is hot, crack the eggs in the skillet and place the bread in the toaster. Once the whites have set and the eggs are partially cooked, gently spoon some of the hot oil from the pan over the yolks. Once the eggs are cooked, transfer them to a plate.
2Increase the heat to high. Add a pinch of red pepper flakes. Once the oil is almost smoking hot, toss in the baby kale. Make sure the greens or dry or the oil will splatter. Saute the greens for 1 to 2 minutes, just until they are wilted. Stir in the kalamata olives.
3Place the two slices of toast on serving plates. Top with the greens and the egg. Add two slices of avocado to each plate. Sprinkle the feta on top. Sprinkle the top with sea salt and freshly ground pepper. Serve.
Former Chowhound associate food editor Aida Mollenkamp demonstrates how to achieve the perfect poach. Poached eggs can be kept refrigerated for a day or two; in the second segment, Aida shows how to reheat the cooled egg. Poached eggs are a lovely accent to many dishes—breakfast, lunch, or a light dinner. We like them in the almost-classic Salade Lyonnaisey and in this Roasted Asparagus with Poached Eggs and Miso Butter.
We kick off our new mini-season of CHOW-TO with an episode about the Instagram-famous pancakes you've definitely seen in your feed. Back before the coronavirus pandemic shuttered restaurants in New York, senior video producer Guillermo Riveros visited Tom Yang, co-founder of Japanese ice cream shop Taiyaki, to learn how to make their ridiculously fluffy Japanese souffle pancakes. Since you're not able to stand in line to get these dreamy breakfast treats, you may as well make your own copycat creation at home! These are definitely the cure for all the brunch dates you've been missing during quarantine.
Canned sardines rarely get their due. They’re convenient, sustainable, and healthy — and when used correctly, delicious! Guillermo visited Chef George Mendes at his Michelin Star Restaurant Aldea for a lesson in how to elevate these under-appreciated fish. Watch and learn as he creates an easy yet sophisticated dish that celebrates his mother's home cooking and his Portuguese heritage.
Nasi Lemak is the de facto national dish of Malaysia. Traditionally eaten for breakfast, it might seem like a simple dish. But don't be fooled, this is a flavor bomb. Guillermo visits chef Kyo Pang, at her restaurant Kopitiam in the Lower East Side of Manhattan to learn how to make this Baba Nyonya-staple. It's a fragrant, spicy and sweet delicacy — and even inspired its own Google Doodle. Are you ready to shake up your morning routine?