Egg Poached with Ancho Chile, Kale, Potatoes and Fresh Cheese from More Mexican Everyday. The potatoes and kale are nicely flavored from cooking in the the mix of red chile adobo sauce (one of "Four Secret Weapons" Bayless recommends keeping on hand) and chicken broth. Not sure it did a whole heck of a lot for the egg other than turning the white brown but it was fun to try a little something different and the flavors are quite rich for something that comes together so quickly.
Not the best looking picture here. I cut the recipe down by 1/4 to make a single serving so I could cook and eat from the same dish, which ends up looking very messy in the picture and while I tried to angle the dish in the sunlight, it's still hard to see the potatoes and kale in the dark sauce.
Edited to add that the recipe calls for bacon and I omitted it.
