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 {.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 2 large eggs
- 1 tablespoon vinegar
- 2 servings water
- 1 tablespoon coconut oil
- 0.5 cup leek
- 4 cups baby beet greens
- 2 cloves garlic
- 0.25 juice of lemon
- 2 tablespoons parmesan cheese
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.