Beet Greens and Poached Eggs

Beet Greens and Poached Eggs

The recipe Beet Greens and Poached Eggs can be made in around 45 minutes. This recipe makes 2 servings with 186 calories, 10g of protein, and 13g of fat each. For $1.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 4 people were glad they tried this recipe. If you have juice of lemon, vinegar, leek, and a few other ingredients on hand, you can make it. It works well as a reasonably priced breakfast. It is a good option if you're following a gluten free and primal diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so great. Users who liked this recipe also liked Sauteed Beet Greens with Poached Eggs, Creamy Polenta with Braised Greens and Poached Eggs, and Two-Potato Hash with Poached Eggs and Greens {.

Ingredients

  • 2 large eggs
  • 1 tablespoon vinegar
  • water
  • 1 tablespoon coconut oil
  • 1/2 cup leek, thinly sliced
  • 4 cups baby beet greens, rough chopped with baby beets finely sliced
  • 2 cloves garlic, minced
  • 1/4 slice lemon, juiced
  • 2 tablespoons Parmesan cheese, shredded

Instructions

  1. Heat a small skillet over medium low heat with 2 of water until small bubble start to rise.
  2. Add a pinch of salt and vinegar. Gently crack eggs into the water, slowly sliding them into the water. Cover and allow to simmer for 8 10 minutes until white is set and yolks are still runny. For this dish you want a runny yolk.
  3. Heat a large nonstick skillet over medium heat with coconut oil.
  4. Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender.
  5. Add garlic and chopped baby beet greens. Cook for two minutes stirring often, then remove from heat and continue to stir until beet greens lightly wilt.
  6. Add a splash of lemon juice.
  7. Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.

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