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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 ( (Entered by John Erdmann)
Serves: Serves 4

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
  1. Slice leeks and garlic and let sit for at least 5 minutes
  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. Sauté sliced leeks in broth over medium heat for about 3 minutes. Add garlic slices and continue to sauté, 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.