Lisa's Sauteed Breakfast Greens with Poached Eggs and Bacon

Lisa's Sauteed Breakfast Greens with Poached Eggs and Bacon
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Nutritional Info
  • Servings Per Recipe: 2
  • 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

View full nutritional breakdown of Lisa's Sauteed Breakfast Greens with Poached Eggs and Bacon calories by ingredient
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Introduction

This hearty, nutrient-dense breakfast saute will keep you filled and satisfied all morning long. This hearty, nutrient-dense breakfast saute will keep you filled and satisfied all morning long.
Number of Servings: 2

Ingredients

    2 cups Collards
    2 cups Kale
    1/2 Red Onion, thinly sliced
    1 cup organic low-sodium vegetable broth
    2 local pastured eggs
    1 tbsp. apple cider vinegar
    2 tsp. Annie's Organic Honey Mustard
    1 tbsp. Organic Valley Pasture Butter
    2 slices Applegate Organic Sunday Bacon, crisp-cooked, diced

Tips

You could add the mustard to the greens when they are steaming and then toss to incorporate flavors and then add a sliced/diced honey crisp apple for added flavor and texture.


Directions

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.

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