Mixed greens and poached egg stack

Mixed greens and poached egg stack

By
From
Diabetes
Serves
1

It can take people a while to get their head around having vegetables, especially greens, at breakfast. But every meal is a chance to get nutrient-dense food into your diet and greens are common breakfasts in other parts of the world. Once you try it, I’m sure you will love it.

Ingredients

Quantity Ingredient
handful spring greens, shredded
splash white wine vinegar
1 large egg
handful baby spinach
1/2 tablespoon olive oil
sea salt
freshly ground black pepper

Method

  1. Place the spring greens in a pan full of boiling water and blanch for a few minutes, until bright green and slightly softened. Drain and pat dry.
  2. Bring a pan of water to the boil. Add a splash of vinegar to the water, crack in the egg and poach for around four minutes.
  3. Add the wilted greens and spinach to a separate pan, with the olive oil, salt and pepper and sauté just until the spinach has wilted.
  4. Use a ring mould if you have one to compress the greens into a rounded stack. If not, you can compress them by hand. Top the greens with the poached egg to serve.
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