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Poached Eggs with Collard Greens
Poached Eggs with Collard Greens

Category: Breakfast Idea | Serves: 4

(122 ratings)

Nutrition Information:
Calories: 320
Protein: 22 g
Carbs: 36 g
Fat: 10 g
Saturated Fat: 3 g
Sodium: 210 mg
Fiber: 9 g

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Poached eggs combined with fresh cooked greens starts you off right - with a protein and nutrient packed breakfast.
5 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
5 fresh shiitake mushrooms, sliced medium thick with stems removed
4 fresh free range chicken eggs
About 4 cups water
1 Tbsp apple cider vinegar, or any white wine vinegar

Dressing (mix together):
1 Tbsp fresh lemon juice
1 Tbsp minced fresh ginger
2 large cloves garlic, pressed
1 Tbsp soy sauce
1 Tbsp extra virgin olive oil
1 Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and chop. Steam for about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
2 While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan.
3 You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
4 When greens are almost done, poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
5 Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing.
6 Remove eggs from water with a slotted spoon and place on plate of tossed greens.

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