Beet greens and poached eggs

Name: Beet greens and poached eggs
Total time: 45 min
Yield: 2 servings
Ingredients: 2 large free range eggs; 1 Tbsp vinegar; 2 servings water; 1 Tbsp coconut oil; 44.5 g leeks; 152 g bunchs of kale; 2 cloves garlic; 0.25 lemon juice; 2 Tbsps parmigiano reggiano

A simple and nutritious recipe for Beet Greens and Poached Eggs, which can be made in around 45 minutes. This dish is a good option for those following a gluten-free and primal diet. It works well as a reasonably priced breakfast and provides 21% of your daily requirements of vitamins and minerals.

Ingredients

free range eggs

2 large

vinegar

1 Tbsp

water

2 servings

coconut oil

1 Tbsp

leeks

44.5 g

bunchs of kale

152 g

garlic

2 cloves

lemon juice

0.25

parmigiano reggiano

2 Tbsps

Method

Heat a small skillet over medium low heat with 2 of water until small bubble start to rise.
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.
Heat a large nonstick skillet over medium heat with coconut oil.
Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender.
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.
Add a splash of lemon juice.
Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.

Nutrition:

186 kcal

Carbs

8 g

Fat

13 g

Protein

10 g

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