• Poached Eggs Over Sauteed Greens


    Poached Eggs Over Sauteed Greens

    Recipe Category All Recipes, Breakfast
    Author Christine Andrew


    • 4 free range chicken eggs
    • 1 teaspoon light vinegar (rice, apple cider, or white wine)
    • 4 cups water About
    • 1 cup thinly sliced leeks, white part only
    • 6 medium cloves garlic, sliced
    • 4 cups chopped kale
    • 3 +1 tablespoons chicken broth
    • 2 tablespoons fresh lemon juice
    • salt and black pepper to taste


    • Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs.
    • Make sure there is enough water to cover eggs.
    • While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet.
    • Saute sliced leeks in broth over medium heat for about 3 minutes.
    • Add garlic slices and continue to saute stirring constantly for another minute.
    • Add kale, broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally.
    • When done season with salt and pepper.
    • Poach eggs until desired doneness.
    • This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
    • Do not add any salt to the poaching water for the eggs.
    • Salt has a tendency to dissolve the egg whites.
    • Remove from vinegar water with slotted spoon and place on top of a towel first before placing on the greens.