Poached Eggs Over Sautéed Greens

Ingredients

• 4 eggs, preferably organic
• 1 tsp light vinegar (rice, apple cider, or white wine)
• about 4 cups water
• 1 cup thinly sliced leeks, about 1 large leek, white part only
• 6 medium cloves garlic, sliced
• 4 cups finely chopped kale
• 3 + 5 TBS chicken broth
• 2 TBS fresh lemon juice
• salt and black pepper to taste

Directions

1. Slice leeks and garlic and let sit for at least 5 minutes to bring out their health-promoting properties.
2. Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
3. While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Healthy Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to saute, stirring constantly for another minute.
4. Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
5. When done season with salt and pepper.
6. Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.

Nutrition Highlights

Foods in This Recipe