I love eggs on bread. So when work dismissed us early due to the snowstorm today, I raced home to make one of my favorite lunches--eggs and boiled kale on bread. Taken from the always wonderful posts at Orangette, I indulgently made this as a late lunch for myself today. No shortcuts for this one--don't skip out any steps when making this relatively simple meal, because it's oh so worth it. My preferred bread for this is Country Rye. It's toothsome, chewy texture makes it also a great munching bread for dipping in oil and vinegar. In Vancouver, you can pick this up at Swiss Bakery on E. 3rd Ave and Main St.