Beet Greens and Poached Eggs

Need a gluten free and primal morn meal? Beet Greens and Poached Eggs could be an awesome recipe to try. This recipe serves 2 and costs $1.53 per serving. One serving contains 186 calories, 10g of protein, and 13g of fat. A mixture of eggs, juice of lemon, water, and a handful of other ingredients are all it takes to make this recipe so scrumptious. This recipe from Foodista has 4 fans. From preparation to the plate, this recipe takes roughly 45 minutes. Overall, this recipe earns a good spoonacular score of 64%. Sauteed Beet Greens with Poached Eggs, Two-Potato Hash with Poached Eggs and Greens {, and Creamy Polenta with Braised Greens and Poached Eggs are very similar to this recipe.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 large eggs

1 tablespoon vinegar

water

1 tablespoon coconut oil

1/2 cup leek, thinly sliced

4 cups baby beet greens, rough chopped with baby beets finely sliced

2 cloves garlic, minced

1/4 slice lemon, juiced

2 tablespoons Parmesan cheese, shredded

Equipment:

frying pan

Cooking instruction summary:

Heat a small skillet over medium low heat with 2 of water until small bubble start to rise. 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. Heat a large nonstick skillet over medium heat with coconut oil. Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender. 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. Add a splash of lemon juice. Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.

 

Step by step:


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

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

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

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. Add a splash of lemon juice.

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


Nutrition Information:

Quickview
186 Calories
10g Protein
13g Total Fat
8g Carbs
15% Health Score
Limit These
Calories
186k
9%

Fat
13g
20%

  Saturated Fat
8g
51%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
189mg
63%

Sodium
339mg
15%

Get Enough Of These
Protein
10g
21%

Vitamin K
314µg
300%

Vitamin A
5488IU
110%

Vitamin C
27mg
34%

Selenium
17µg
26%

Vitamin B2
0.42mg
25%

Manganese
0.47mg
24%

Calcium
202mg
20%

Potassium
708mg
20%

Iron
3mg
19%

Phosphorus
177mg
18%

Magnesium
71mg
18%

Fiber
3g
13%

Vitamin B6
0.26mg
13%

Copper
0.26mg
13%

Vitamin E
1mg
13%

Folate
50µg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.51µg
8%

Vitamin B1
0.12mg
8%

Zinc
1mg
8%

Vitamin D
1µg
7%

Vitamin B3
0.47mg
2%

covered percent of daily need
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