Poached Egg On Sauteed Veggies With Rosemary
Every week, in our organic farm share, we receive a dozen organic eggs that have the yellowest of yellow yolks, and they are so creamy and delicious that I can’t help but to immediately poach some as soon as they arrive.
On a beautiful Sunday morning, when I have more time to make a leisurely breakfast, I love to make some sauteed veggies with my poached eggs. And, that is the very recipe that I’m sharing with you, today.
This recipe is a wonderful change-up to the daily humdrum that breakfast can be. And, it doesn’t take very long to make…maybe 20 minutes.
And, I love that this simple meal is jam packed with body rockin’ nutrients. I like to make it a habit to include at least four different veggies: one being a leafy green. I thoroughly believe in ‘Greening Up’ my meals. It’s something that I picked-up from my great grandmother, Julia. She would say, ‘you HAVE to have something green on your plate — always’.
And, so the tradition continues; I add something green to my plate, or I make sure that I have a super green juice. I think the colour green signifies health, vitality, and for me: healing.
Have you had something green today?
Now, on to the recipe!
- 2 organic eggs
- 1 tbsp of apple cider vinegar or white vinegar
- 1 bell pepper (red, yellow or green), sliced into thin strips
- 6 button mushrooms, chopped
- 1/2 a red onion, sliced thinly
- 4 kale stalks, sliced into thin ribbons
- 1 tbsp of finely chopped, fresh rosemary
- 1 clove of garlic, minced
- 1/2 tsp of sea salt
- 1/4 tsp of ground pepper
- 2 tbsp of grape seed oil (or other oil for cooking)
- Optional: 1/2 cup of cooked chickpeas
- Optional: 1/4 cup of soaked and sprouted lentils
- Heat up a large pan on high heat. Once heated, add 2 tbsp of oil. Turn the heat down to medium.
- To the hot oil, add the onions. Cook them for 2 minutes until slightly softened and lightly browned.
- Add the mushrooms. Cook for 2 minutes.
- Add the bell pepper, kale, chickpeas and rosemary.
- Add salt and pepper and minced garlic. Mix veggies thoroughly.
- Cook the veggies until the bell pepper is softened.
- In a small pot, add at a least 3 inches of water.
- Bring the water to a bowl.
- Turn the stove temperature all the way down to the lowest temperature, and add 1 tbsp of vinegar.
- With a spoon, swirl the water around.
- Quickly crack an egg open, and add it to the swirling water. Add the second egg as well.
- Poach the eggs for 6 minutes for a runny egg or 7 minutes for a firmer, creamier egg.