Ingredients: 2 large eggs,1 tablespoon vinegar,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
Instructions:
- 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.
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