POACHED EGGS, GREENS & MUSHROOMS
Serves: 12
Ingredients
- 2 Tbsp. Coconut Oil
- 1 large onion, sliced thinly into strips
- 15 shiitake mushrooms, wiped clean and sliced
- 2 bunches mixed greens (chard, collards, and/or kale), stems removed and chopped into small pieces
- salt and pepper, to taste
- 6 eggs, cook two at a time
- water
- 1 Tbsp. vinegar
Instructions
- First, Sauté Greens and Mushrooms:
- Heat a large sauté pan on medium heat. When hot, add the oil and then the onions. Sauté the onions until they are translucent. Add the mushrooms and sauté until the onions start to caramelize and the mushrooms brown. Add the greens with another pinch of salt and allow them to wilt. Taste and season with salt and pepper. Serve under poached eggs.
- Poached Eggs: Once you learn how to do these, they are healthier than fried eggs and not too difficult.
- Fill an 8 inch sauté pan ¾ full with water. Heat over medium heat and bring to a light boil. Add the vinegar. Crack eggs into a small tea cup, one at a time. Check carefully for shell remnants. Slide the eggs gently into the water. Turn off the heat and cover for three minutes. Remove with a slotted spoon and set on paper towels to drain.
- To Serve: Spoon some of the sautéed greens and mushrooms into a bowl. Place a poached egg on top. Season with salt and pepper.
Photo Credit: simplyrecipes.com