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.
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!!!
YOU CAN DO THIS!!!!!!
I serve this with Gluten-free Sourdough Toast!
Hope you enjoy, let me know if you tried this recipe.