Beet Greens and Poached Eggs

6 steps · 45 min total

1. 01

   Poach the Eggs

   In a small skillet, heat 2 cups of water over medium-low heat until you see small bubbles just beginning to rise from the bottom. Add a pinch of salt and the vinegar.

   Gently crack the eggs, one at a time, and slowly slide them into the simmering water. Cover the skillet and let them simmer for 8 to 10 minutes, or until the whites are fully set but the yolks are still wonderfully runny. That soft, flowing yolk is what you're aiming for here.

2. 02

   Heat the Skillet

   Heat a large nonstick skillet over medium heat, then add the coconut oil. Let it warm up until it's shimmering.
3. 03

   Sauté Leeks and Beets

   Add the leeks and any sliced beets to the hot oil. Cook them for 5 to 8 minutes, stirring occasionally, until both the beets and leeks have softened.
4. 04

   Wilt the Greens

   Stir in the garlic and the chopped baby beet greens. Cook for about 2 minutes, stirring frequently, just until the greens start to soften. Remove the skillet from the heat and keep stirring for another minute or so; the residual heat will finish wilting the greens.
5. 05

   Finish with Lemon

   Add a splash of lemon juice to brighten everything up.
6. 06

   Serve

   Divide the sautéed greens between two plates. Carefully top each mound of greens with a poached egg, then sprinkle each with a tablespoon of Parmesan cheese.