• Marcelle Crooks

Poached Eggs with Ease

Feel free to experiment with spices, herbs, and flavors!

Use spinach; kale; arugula; collard greens; napa cabbage; purple cabbage.

Use Broccoli; cauliflower; fennel; kohlrabi; zucchini; asparagus.

Herbs: cilantro; basil; tarragon; parsley; mint; thyme!

Spices: Harissa; chili powder; cumin; coriander; ginger; garlic powder; onion powder; sumac; black pepper; green pepper; fenugreek, sage; fennel.

Acid: Apple cider, champagne vinegar; rice vinegar; lemon juice; lime juice; sherry vinegar; red wine vinegar; etc.

Serving for one person with extra for wraps!

1/2 bunch Washed and chopped Kale

1 small Yellow Onion (red or sweet works too)

1 large Garlic Clove sliced thin

Pinch of Harissa

Pinch of Salt

Pinch of Ground Black Pepper

1-2 tablespoons Champagne vinegar

1-2 tablespoons Julienne Sun-dried tomatoes

10 each Basil leaves, torn

Heat saute pan on medium heat, add avocado oil.

Add onions, cook for 2-3 minutes; add sliced garlic continue cooking until onions are translucent.

Season with salt; add kale; vinegar; harissa; black pepper; sun-dried tomatoes. Cap for 2-3 minutes.

Turn out heat, add torn basil leaves; check for seasoning and serve.

Poached Eggs

Saute pan filled 1/2-3/4 full

Pinch of Salt; 1-2 tablespoons of vinegar or lemon juice

Bring to a boil; take off heat

Crack eggs in water evenly spread apart

Cook for 5 minutes for running yolk; 6-7 minutes for semi-firm; 8-9 minuted for hard

Pull out of water and serve!!!


I serve this with Gluten-free Sourdough Toast!

Hope you enjoy, let me know if you tried this recipe.

1 view0 comments

© 2019 by Marcelle Crooks. Proudly created with Wix.com