Kale Caesar Salad With Chipotle Mushrooms And A Runny Egg

• 1/4 cups Water
• 1/2 Tablespoons McCormick Chipotle Chile Pepper Seasoning
• 8 ounces, weight Baby Bella Or Button Mushrooms, Sliced
• 10 ounces, weight Bagged Fresh Kale, Ribs Removed, Massaged (see Note)
• 1/4 cups Caesar Dressing (I Like Bolthouse Farms Caesar Parmigiano)
• 1/4 cups Shredded Parmesan Cheese
• 4 whole Eggs
• 1/2 teaspoons Freshly Ground Pepper, More Or Less To Taste

1. In a large skillet, over medium heat, combine water and chipotle seasoning. Add mushrooms and cook until the mushrooms are soft and the water is gone, stirring occasionally. This will take about 5 minutes.
2. Meanwhile, in a large salad bowl, toss the massaged kale (see note), dressing and Parmesan cheese until evenly coated.
3. When they are done, add the cooked mushrooms to the salad.
4. In the same skillet, over medium-high heat, lightly fry eggs until the whites are cooked, but the yolks are runny.
5. Divide the salad among four plates. Top each salad with an egg. Season with ground pepper if desired.
6. Note: To massage kale, take a bunch of kale in each hand and rub the leaves together. Repeat for about two minutes until the kale is darker in color and more wilted looking. Alternately, you can dress the kale and let it sit overnight. The acid and sodium in the salad dressing will help to break down some of the fibers, making it softer. If you do this, prepare the mushrooms and eggs at serving time.

ubc, bella, massaged, ubc, ubc, eggs, freshly ground pepper

Taken from tastykitchen.com/recipes/salads/kale-caesar-salad-with-chipotle-mushrooms-and-a-runny-egg/ (may not work)