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Poached Eggs Over Sautéed Greens
From Stones River Market
<p>Enjoy vegetables for breakfast! In many parts of the world vegetables are a regular part of a healthy breakfast.</p>Source: the world's healthies foods (http://www.whfoods.com) (Entered by John Erdmann)
Serves: Serves 4
Ingredients
4
eggs
1 tsp
light vinegar (rice, apple cider, or white wine)
4 cups
water
1 cup
leeks, thinly sliced
6 medium
garlic cloves, sliced
4 cups
kale, finely chopped
8 Tbsp
chicken broth
2 Tbsp
lemon juice
salt and pepper to taste
Step by Step Instructions
- Slice leeks and garlic and let sit for at least 5 minutes
- 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.
- While water is coming to a simmer, heat 3 TBS broth in a separate stainless steel 10-12 inch skillet. Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to sauté, stirring constantly for another minute.
- Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
- When done season with salt and pepper.
- 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.