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!




Poached Egg On Sauteed Veggies With Rosemary
Prep time

Cook time

Total time


Eggs are even great for dinner. High in protein and vitamin B12.
Serves: 2

  • 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

Make the sauteed veggies, first
  1. Heat up a large pan on high heat. Once heated, add 2 tbsp of oil. Turn the heat down to medium.
  2. To the hot oil, add the onions. Cook them for 2 minutes until slightly softened and lightly browned.
  3. Add the mushrooms. Cook for 2 minutes.
  4. Add the bell pepper, kale, chickpeas and rosemary.
  5. Add salt and pepper and minced garlic. Mix veggies thoroughly.
  6. Cook the veggies until the bell pepper is softened.
How to poach eggs
  1. In a small pot, add at a least 3 inches of water.
  2. Bring the water to a bowl.
  3. Turn the stove temperature all the way down to the lowest temperature, and add 1 tbsp of vinegar.
  4. With a spoon, swirl the water around.
  5. Quickly crack an egg open, and add it to the swirling water. Add the second egg as well.
  6. Poach the eggs for 6 minutes for a runny egg or 7 minutes for a firmer, creamier egg.


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2 Comments on “Poached Egg On Sauteed Veggies With Rosemary

  1.  by  Raw Chick

    Wow. What a gorgeous picture. I love, Love, LOVE your website and what you are doing.

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