POACHED EGGS WITH BROCCOLI AND SWISS CHARD

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I make a lot of vegetable sautés for breakfast. The combinations are endless and I have found it is a great way to use whatever vegetables you have on hand. Start with a base of chopped onion and garlic, add your vegetables, and season to taste. Top with a poached or fried egg for a quick and healthy breakfast.

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POACHED EGGS WITH BROCCOLI AND SWISS CHARD

Makes 2 servings

2 -4  organic eggs (depending on if you want 1 or 2 eggs per serving)
4 stalks swiss chard, leaves removed from stalk, washed, roughly chopped
1/4 yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon fresh italian parsley, finely chopped
pinch of dried red chili flakes
basil pesto (optional)
extra virgin olive oil
salt
pepper

Put a small sauce pot filled with water on the stove, bring it to a boil. Once it is boiling, add a tablespoon of red or white wine vinegar.

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In a sauté pan, heat a tablespoon of extra virgin olive oil on medium. Add the chopped onion and a pinch of red chili flakes. Stir to coat with the oil. Cook until soft and translucent 3-5 minutes. Add the chopped garlic and broccoli. Stir to coat and cook for another 3-5 minutes, stirring occasionally as you don’t want the garlic to burn. I like my broccoli to stay crunchy so I do not blanch it before. If you prefer softer broccoli, you can blanch it in the poaching water for 1 minute and then add it to the sauté pan. After cooking the broccoli, add the swiss chard, stir to coat in the oil. As the swiss chard cooks, it will slowly reduce in volume. Taste. Season with salt and pepper as necessary. Taste again.

Once the vegetables are almost done, start to poach your eggs. Personally, I swirl a spoon around the water in the pot a few times, reduce the heat slightly, and drop one egg into the center. It usually takes 3-4 minutes for the egg to get to the consistency I like. Runny center with the white part of the egg starting to firm up.

Divide the sautéed vegetables into two bowls. Sprinkle some fresh italian parsley on the vegetables. Place one or two poached eggs on each scoop of vegetables. Top the poached eggs with a dollop of fresh basil pesto and cracked pepper. If you don’t have pesto, drizzle some extra virgin olive oil over the egg and finish with salt and pepper.

Enjoy!

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