I love poached eggs, but eating them usually means I've just given in to eggs benedict! I try to steer clear of Hollandaise sauce unless it's my birthday!
Here's a great way to start your day... poached eggs on a bed of garlic spinach, tossed with tomatos. We made this for Sunday brunch and LOVED it!
We found this recipe in Mariel Hemingway's new fresh cookbook, Mariel's Kitchen.
(We added garlic to the spinach and a ripe avocado that was ready to go! Clearly, you can tell from my photo, my husband like a lot of black pepper on EVERYTHING!)
Check out more healthy recipes on Heather's Natural Health
Poached Eggs on Wilted Greens
1 tsp white wine viengar
12 large eggs
3 tbsp water
2 heads escarole, or 2 bunches Swiss chard or baby spinach coarsely chopped 1 clove fresh garlic
1 tsp salt
1/2 tsp pepper
2 plum tomatoes, cut into small sedges or diced 1/2 avocado (optional)
1. Fill a pot with 2 inches of water. Add vinegar and bring to a light simmer over med heat.
2. Begin gently cracking the eggs, one at a time, closely into the pot. (do these in batches of 3 to be sure not to overcrowd the pot).
3. Once the white begins to set up, but the yolks are still soft and runny, carefully remove each egg with a slotted spoon and set aside in a warm area.
4. Place 3 tsp of water in a large saute pan with the greens. Heat until barely wilted (the warm eggs will wilt the greens more).
5. Saute minced garlic in olive oil on low heat. Season greens with salt and pepper, drain slightly to remove excess liquid and divide the greens onto 6 individual plates. Place tomato wedges around the plate or sprinkle the diced tomatoes on top.
6. Top each plate with 2 poached eggs and serve.
7. As an option, add turkey and/or veggie sausages.
Heather Van Nest