Paleo Halloween: Pumpkin Patch Poached Eggs
Two things I love in life are brunch and Halloween, and I merged them together in this recipe!
Turmeric poached eggs, which are poached eggs dyed yellowish-orange with turmeric, have floated around Instagram in various breakfast and salad bowls. I really wanted to make them, but with Halloween around the corner and jack-o-lanterns on my mind I realized those bright orange eggs kind of looked like little pumpkins!
Plus I have been working on my egg poaching skills. Poaching eggs for the first few times was so funny because when I would drop the egg in the water, and a bit of white would come billowing up like a little phantom I’d have this feeling that things went terribly wrong and I made egg drop soup. But after a few minutes, when you gingerly dip your slotted spoon in the water and pull up this little ovoid egg, it feels like a huge accomplishment.
Even more challenging is if you are using poached eggs in a Benedict or other recipe that has a lot of components timing everything can be challenging! I have outlined all the steps needed here to make sure you have a hot brunch on the table.
You don’t have to do the fiddly jack-o-lantern face if you don’t want, but Halloween comes around once a year—why not have some fun?!
- 2 tsp ground turmeric
- 1 tbsp distilled white vinegar
- 4 sliced thick-cut bacon
- 1 tbsp rendered bacon fat, or other cooking fat
- 1 clove garlic, minced
- 1 5-oz package baby kale, a few leaves reserved as garnish
- 4 large eggs
- Freshly ground black pepper
- about 6 large black olives
- 1. Begin by cooking the bacon and getting the poaching water ready. On a back burner, cook the bacon in a medium skillet or griddle pan until crisp according to your taste.
- 2. Meanwhile, in a large saucepan, heat about 2 inches of water until simmering. Add tumeric and vinegar and keep at a simmer for poaching the eggs as the last step.
- 3. Heat bacon grease, or other fat, over medium heat in a medium skillet. Add garlic and cook about 30 seconds before adding the baby kale. Stir-fry until just wilted; keep warm.
- 4. It's time to poach the eggs! The water should be steaming but not bubbling at this point. Crack each egg individually into a small bowl or ramekin, dip the edge of the ramekin into the water and carefully dip the egg in. Repeat with remaining eggs, spacing them out. I like to cook my eggs for 5 minutes, but you can cook them according to how set you like your yolk.
- 5. While the eggs cook, make your jack-o-lantern faces by cutting the black olives into pieces to make noses, eyes, and mouths.
- 6. Pull eggs out of the poaching water with a slotted spoon and drain on paper towels about a minute. It's a little tough to see the eggs through the orange water, so an overhead light helps.
- 7. Make the pumpkin patch: on each of two plates, criss-cross two pieces of bacon. Divide kale between the plates, flattening it out. Add the uncooked kale leaves around the place where you imagine the pumpkin stems would be. Place the eggs on top, two per plate, sprinkle with some black pepper "freckles" and decorate with olive pieces. Serve and have a Happy Halloween!