Poached Eggs & Kale in Stock

An easy GAPS breakfast

An easy GAPS breakfast

Lately, my body has really been telling me to stick to early GAPS intro.

This morning I felt for eggs, but the idea of fried eggs didn’t seem appealing. I ate a lot of meat yesterday and didn’t feel like having it in soup, but I knew stock wouldn’t be substantial enough to fill me up. We finally pulled up the rest of our bolting kale yesterday, so there was some of that in the fridge. We also had an avocado that was almost too ripe. Spending much time cooking was out of the question.

Here’s the very satisfying breakfast I came up with:

Poached Eggs & Kale in Stock


Stock Poached Eggs with Avocado & Kale

Stock Poached Eggs with Avocado & Kale


  1. Remove the stems of the kale and shred the leaves.
  2. Add the stock and kale leaves to a small pot and bring to a slow simmer.
  3. Crack your eggs and (gently!) drop them into the stock.
  4. Sprinkle with salt and pepper to taste.
  5. Cover and simmer until the desired degree of doneness. I like my egg yolks mostly cooked through, so I let it simmer for almost 10 minutes.
  6. Dish up, and let cool slightly before adding a splash of fermented veggie liquid.
  7. Scoop curls of avocado onto the soup. (I used a 1/2 tsp measure like a melon baller for this effect. Slices would be fine, obviously!)

This post is part of The Weekend Gourmet, Fat Tuesday, Traditional Tuesdays, Allergy-Free Wednesdays, Sunday Soup Night.

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6 comments to Poached Eggs & Kale in Stock

  • I love your innovation for healthy with what you had on hand. Thanks for sharing this week at Allergy-Free Wednesdays! As always, hope to see you back again next week.

    Have a good weekend!
    ~Michelle, AFW Hostess

  • Aly

    I’m excited about this. I am eating all these things in different combinations and always looking for something new for breakfast. Thanks. πŸ™‚ Aly

  • Duh, why didn’t I think of this? I love the idea of poaching eggs in stock, and turning it into soup! Great idea Mama, I’m going to have to try this. Thanks for sharing this with Sunday Night Soup Night, look forward to seeing you again soon!

  • Have to say this is quite interesting feast. Thanks for the recipe. I will just have to try it myself πŸ˜€

  • Gretchen Lindsey

    I have heard that cooking the yolk makes the cholesterol in it go rancid. I was under the impression that “over easy” was as cooked as eggs should ever be. I’ve read that several places, but for sure on mercola.com. Looks lovely though. I think I will do everything the same except just pour the separately cooked over easy eggs on top of the soup.

    • I’m sure it will still be good with an easy egg on top. But you can poach your egg to any degree of doneness (or not) you like. The yolk will still be runny if you just drop it in until the white is cooked. I can’t stand a totally runny yolk, I’ll take my chances with the cholesterol. πŸ˜‰ In the GAPS diet, the first way to eat eggs is by stirring raw yolk into your slightly cooled soup. That, I can stand πŸ™‚ Raw yolks encouraged!

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