Beet Greens and Poached Eggs
Need a gluten free and primal morn meal? Beet Greens and Poached Eggs could be an awesome recipe to try. This recipe serves 2 and costs $1.53 per serving. One serving contains 186 calories, 10g of protein, and 13g of fat. A mixture of eggs, juice of lemon, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 4 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 64%. Sauteed Beet Greens with Poached Eggs, Two-Potato Hash with Poached Eggs and Greens {, and Creamy Polenta with Braised Greens and Poached Eggs are very similar to this recipe.
Servings: 2
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
2 large eggs
1 tablespoon vinegar.jpg)
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
Equipment:
frying pan
Cooking instruction summary:
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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
