Brunch Baked Potatoes with Kale and Poached Eggs - alive magazine

Name: Brunch Baked Potatoes with Kale and Poached Eggs - alive magazine
Ingredients: 4 russet baking potatoes; 2 Tbsp (30 mL) extra-virgin olive oil; 3 portobello mushrooms, sliced; 2 garlic cloves, minced; 1 tsp (5 mL) dried thyme; 2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces; 2 tsp (10 mL) apple cider vinegar; 1/2 tsp (2 mL) salt; 2 Tbsp (30 mL) distilled white vinegar; 4 large organic eggs

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Serves 4.

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Ingredients

4 russet baking potatoes
2 Tbsp (30 mL) extra-virgin olive oil
3 portobello mushrooms, sliced
2 garlic cloves, minced
1 tsp (5 mL) dried thyme
2 cups (500 mL) packed curly or black kale, de-stemmed and torn into bite-sized pieces
2 tsp (10 mL) apple cider vinegar
1/2 tsp (2 mL) salt
2 Tbsp (30 mL) distilled white vinegar
4 large organic eggs