Poached Eggs on Greens
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Servings
2
Prep Time:
15~20 min.
Cook for:
10 min.
Good For:
Brunch
Introduction
Poached Eggs on Greens
I gotta thank my father-in-law for this recipe – on my journey of finding the perfect way to poach an egg, this recipe has yielded the best results! Poached eggs liven up your brunch and also a good way to eat your greens. After a bit of a warm spell, the cabbage and broccoli growing in my garden had bolted (prematurely run to seed) but don’t worry, the flower buds on all Brassicas, including mustard, collards, cabbage, kohlrabi, Brussels sprouts, mizuna, broccoli, cauliflower, and turnip, are 100% edible.
Ingredients
-
Eggs, 2
- Broccolini or any sprout, flowering stem of a Brassica plant
- Olive oil
- Salt
- Water
- Vinegar
- Edamame (optional)
Sauté your greens of choice with olive oil and salt. I used cabbage and broccoli flowering stems.
In a separate shallow pan, add water and a few splashes of apple cider vinegar. Bring to a boil then back to medium heat.
Add eggs gently into the pan, and let it cook for 3 min. until the eggs are no longer translucent.
Drain your eggs from water.
Top your greens with your poached egg.
Drizzle some olive oil and add salt, and serve with edamame!
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