Poached eggs combined with fresh cooked greens starts you off right – with a protein and nutrient packed breakfast.

INGREDIENTS

5 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
5 fresh shiitake mushrooms, sliced medium thick with stems removed
4 fresh free range chicken eggs
About 4 cups water
1 Tbsp apple cider vinegar, or any white wine vinegar
Dressing (mix together):
1 Tbsp fresh lemon juice
1 Tbsp minced fresh ginger
2 large cloves garlic, pressed
1 Tbsp soy sauce
1 Tbsp extra virgin olive oil

DIRECTIONS

• Bring lightly salted water to a boil in a steamer.
• Rinse greens well, fold leaves in half and chop.
• Steam for about 7 minutes.
• Add mushrooms, onion and steam for another 5 minutes.
• Get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan while steaming greens.
• You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs.*
• Poach eggs until desired doneness when greens are almost done.**
• Press greens with the back of a spoon slightly to remove excess water.
• Remove vegetables from steamer and toss with dressing.
• Remove eggs from water with a slotted spoon and place on plate of tossed greens.
• Note:
• ** This will take about 5 minutes, or just until the white is set and the yolk has
• filmed over.
• Make sure there is enough water to cover eggs.