Lisa's Sauteed Breakfast Greens with Poached Eggs and Bacon
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
2 cups Collards 2 cups Kale1/2 Red Onion, thinly sliced1 cup organic low-sodium vegetable broth2 local pastured eggs1 tbsp. apple cider vinegar2 tsp. Annie's Organic Honey Mustard1 tbsp. Organic Valley Pasture Butter2 slices Applegate Organic Sunday Bacon, crisp-cooked, diced
Preheat Oven to 350F.
Bring a pot of water to a hard simmer over meduim-high heat.
Line a sheet tray with parchment paper.
Place bacon on a lined baking sheet and bake in oven until crispy, about 7-9 minutes. Chop collards and kale and wash thoroughly, using a salad spinner to remove any extra water.
Remove bacon from oven and place on a papper towel to drain, then chop.
In a large saute pan over medium-high heat melt the butter and saute the sliced red onion for 3 minutes, until soft. Add the collards, kale and broth and cover with lid to steam the greens.
Meanwhile, add the vinegar to the simmering water. Crack each egg into a small bowl. Gently and slowly pour each egg into the simmering water. Simmer for about 3-4 minutes. Remove eggs from water and drain.
Divide the sauteed greens between two bowls, top the greens with 1 one poached egg per bowl and garnish with mustard and bacon. Amazing!
Serving Size: Makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LISAT2014.
Bring a pot of water to a hard simmer over meduim-high heat.
Line a sheet tray with parchment paper.
Place bacon on a lined baking sheet and bake in oven until crispy, about 7-9 minutes. Chop collards and kale and wash thoroughly, using a salad spinner to remove any extra water.
Remove bacon from oven and place on a papper towel to drain, then chop.
In a large saute pan over medium-high heat melt the butter and saute the sliced red onion for 3 minutes, until soft. Add the collards, kale and broth and cover with lid to steam the greens.
Meanwhile, add the vinegar to the simmering water. Crack each egg into a small bowl. Gently and slowly pour each egg into the simmering water. Simmer for about 3-4 minutes. Remove eggs from water and drain.
Divide the sauteed greens between two bowls, top the greens with 1 one poached egg per bowl and garnish with mustard and bacon. Amazing!
Serving Size: Makes 2 2-cup servings
Number of Servings: 2
Recipe submitted by SparkPeople user LISAT2014.
Nutritional Info Amount Per Serving
- Calories: 235.6
- Total Fat: 13.8 g
- Cholesterol: 157.0 mg
- Sodium: 388.2 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.9 g
- Protein: 12.5 g
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