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1
Heat 2 tablespoons extra virgin olive oil in a medium nonstick pan over medium/high heat.
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2
Salt and pepper the tilapia fillets and cook in the pan, 2 minutes per side.
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3
Remove and keep warm in a low temperature oven, 200 degrees F, until ready to serve.
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4
In the same pan, melt the butter and add the sliced onions.
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5
Turn the heat down to medium/low and occasionally stir the onions for 20 minutes until a golden color develops.
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6
Add in 4 cloves minced garlic and thyme, cook until just fragrant, 1 minute.
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7
Add the white wine and break up all the brown bits in the pan, simmer and reduce until almost dry, 5 minutes.
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8
Add the stock to the pan and turn the heat up to a medium heat, simmer until reduced, about 15 minutes.
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9
Check for seasoning and adjust with salt and pepper.
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10
Meanwhile, start a pot with water and the white wine vinegar over medium heat and bring up to a light simmer.
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11
One by one, crack an egg into a ramekin and slip the egg into the gently simmering water; lower the lip of each ramekin 1/2-inch below the surface of the water.
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12
Work in 2 batches, you dont want to crowd the eggs while cooking.
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13
With a spoon, gently nudge the white closer to the yolk.
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14
Turn off the heat and cover the pot.
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15
Poach for 3 minutes for a medium yolk firmness.
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16
Remove eggs with a slotted spoon to a paper towel to drain.
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17
Meanwhile, saute the kale and the remaining minced garlic in the remaining 2 tablespoons extra virgin olive oil in a nonstick pan over medium heat until kale is wilted, 3 minutes.
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18
To serve, plate the sauce with caramelized onions, then on top the sauteed kale, then the tilapia with the poached egg on top.
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19
Garnish with more caramelized onions.
