Perfect Poached Eggs over Sautéed Greens

Perfect Poached Eggs over Sautéed Greens

A quick, nutritious breakfast or brunch dish combining perfectly poached eggs with vibrant seasonal greens.

KEY INFO:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Servings: 2-4
• Difficulty: Intermediate
• Diet: Vegetarian, Gluten-free (without bread)

EQUIPMENT NEEDED:

• Medium sauté pan
• Small saucepan
• Slotted spoon
• Small bowls or ramekins
• Cutting board and knife

INGREDIENTS:

For the Eggs:

• 4-8 fresh eggs (2 per serving)
• 2 tbsp (30ml) white vinegar
• Water for poaching
• Salt and pepper to taste

For the Greens:

• 1 large bunch mixed greens (450g/1lb) [kale, collards, or broccolini]
• 2 tbsp (30ml) olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

METHOD:

1. Prep greens by washing thoroughly and chopping into bite-sized pieces
2. Heat olive oil in sauté pan over medium heat
3. Add garlic and sauté for 30 seconds until fragrant
4. Add greens and cook for 5-7 minutes until wilted but still bright green
5. Fill saucepan with 3 inches of water, add vinegar, bring to gentle simmer
6. Crack each egg into individual ramekins
7. Create a gentle whirlpool in water with spoon
8. Carefully slide eggs one at a time into water
9. Cook for 2-3 minutes for runny yolks, 3-4 minutes for medium
10. Remove eggs with slotted spoon when whites are fully set

CRUCIAL TIPS:

• Use the freshest eggs possible
• Water should be simmering, not boiling
• Vinegar helps whites coagulate
• Don’t skip the whirlpool step

STORAGE & SCALING:

• Best served immediately
• Greens can be made ahead and reheated
• Scale up by cooking eggs in batches
• Store leftover greens for up to 3 days

VARIATIONS:

• Add mushrooms to greens
• Serve over toast
• Top with hollandaise
• Use different seasonal greens

COMMON MISTAKES:

• Water too hot/cold
• Overcooking the eggs
• Not using vinegar
• Overcrowding the pan

The perfect poached egg should have firm whites and a runny yolk. The greens should be tender but still have some bite. Master these basics, and you’ll have a restaurant-quality breakfast at home every time.