by Megan Winfrey

Call me crazy, but I'm am loving this cold, rainy weather! I'll take any excuse to bundle up in my often neglected jackets, sweaters, and slippers, sip hot toddies and have soup for every meal. This week's recipe is probably my favorite of the last few weeks. It's simple, delicious, gorgeous, filling, and gets better and better as leftovers. And poached eggs, heaven on earth - right!? I used to be too intimidated to even think about poaching an egg, but after learning a few simple tricks, they're one of my favorite things to whip up for any meal.

Kale, Potato, & Italian Sausage Soup with a Poached Egg

• 1 lb. ground Italian sausage
• 2 sweet potatoes or 4 red potatoes, cubed
• 3-4 carrots, cubed
• 2 cups kale leaves, packed (I used a mixture of purple and curly)
• 4 cups whole milk
• 2 cups half and half
• 2 cups chicken stock
• 1 onion, chopped
• 1/2 tsp. dried oregano
• 1/2 tsp. red pepper flakes
• salt and cracked pepper, to taste
• 1 egg per serving

Heat a large soup pot over medium high heat. Add the onion and crumbled sausage, cook until the sausage is brown and the onions translucent. Stir in milk, half and half, chicken stock, potatoes, oregano, and red pepper flakes and bring to a boil. Immediately reduce to low and simmer for about 30 minutes, until the potatoes are tender. Season with salt and pepper. Add the kale leaves and simmer for another 15 minutes, until the kale is tender but not stringy.

To poach the eggs: It is important to poach the eggs one at a time to ensure an even cook and pretty outcome. Fresh, pasture-raised eggs make all the difference here.  The eggs I get from JBG are delicious, and they come from one of two local farms - Fruitful Hill or Coyote Creek, but I digress... To poach: Crack one egg into a glass. Fill a saucepan just over half way with water. Add a splash of white vinegar. Bring to a steady simmer. Hold the egg-in-a-glass in one hand, while using a spoon to swirl the simmering water into a whirlpool with the other (the spinning water will force the white of the eggs to form into a ball.) With the water spinning, gently drop the egg in. Turn the heat down if necessary to keep the water at a steady simmer. Let the egg cook for 3 minutes, then remove with a slotted spoon onto a paper towel. Repeat this process with the rest of your eggs, and you can continue using the same water. Once drained, place your beautiful poached egg atop a bowl of soup and top with fresh cracked pepper and Parmesan cheese.