Beet Greens and Poached Eggs
Colorful, healthy beet greens are topped with a creamy poached egg and some nutty Parmesan cheese.
Total Steps
3
Ingredients
8
Tools Needed
3
Ingredients
- 2 large eggs
- 1 tablespoon vinegar
- 1 tablespoon coconut oil
- 1/2 cup leek, thinly sliced
- 4 cup baby beet greens, rough chopped with baby beets finely sliced
- 2 clove garlic, minced
- 1/4 slice lemon, juiced
- 2 tablespoon Parmesan cheese, shredded
Instructions
Step 1
Heat a small skillet over medium-low heat with 2 inches of water until small bubbles start to rise. Add a pinch of salt and 1 tablespoon of vinegar. Gently crack eggs into the water, slowly sliding them in. Cover and simmer for 8-10 minutes until the egg whites are set and the yolks are still runny. A runny yolk is desired for this dish.
Step 2
Heat a large nonstick skillet over medium heat with 1 tablespoon of coconut oil. Add the thinly sliced leeks and finely sliced baby beets. Cook for 5-8 minutes until the beets and leeks are tender. Add the minced garlic and chopped baby beet greens. Cook for 2 minutes, stirring often. Then, remove the skillet from heat and continue to stir until the beet greens lightly wilt. Add a splash of lemon juice.
Step 3
Divide the cooked beet greens equally among two plates. Top each plate with a poached egg and 1 tablespoon of shredded Parmesan cheese.