Beet Greens and Poached Eggs

The recipe Beet Greens and Poached Eggs can be made in around 45 minutes. This recipe makes 2 servings with 186 calories, 10g of protein, and 13g of fat each. For $1.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 4 people were glad they tried this recipe. If you have juice of lemon, vinegar, leek, and a few other ingredients on hand, you can make it. It works well as a reasonably priced breakfast. It is a good option if you're following a gluten free and primal diet. It is brought to you by Foodista. All things considered, we decided this recipe des

Instructions

1. 1

   Heat a small skillet over medium low heat with 2 of water until small bubble start to rise.

2. 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. 3

   Heat a large nonstick skillet over medium heat with coconut oil.

4. 4

   Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender.

5. 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. 6

   Add a splash of lemon juice.

7. 7

   Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.

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