Poached Eggs on Sautéed Greens and Cannelini Bean Puree

poached-egg-and-greens-recipe

Not only is this a great tasting and beautiful dish to serve to a lovely lady in the morning, but it’s also on the Slow Carb diet that is so popular these days.

That means that it has no flour, sugar, or dairy. It is also nut free, so you have lots of coverage in the safe arena for this one. It might even be Paleo happy, but I’m not into that one. You decide.

This is a very simple recipe and you can make the bean puree well ahead of time and use it in tons of tasty dishes, including to thicken soups, or as a dip for crudités. It adds your Slow Carb bean component to almost anything you can imagine. Enjoy!

bean-puree-recipe

Bean Puree

What You'll Need:

Put the beans, garlic, and lemon in a blender.  Blend. As you blend, slowly drizzle olive oil in until you reach your desired consistency. Add S&P.

sautéed-greens-recipe

Sautéed Greens

What You'll Need:

Sauté onions in oil for a minute, then add the garlic, then the greens. Sauté till wilted. Add S&P.

how-to-make-poached-eggs

Poached Eggs

Here’s the trick to making great poached eggs…Vinegar! And having the eggs pre-cracked in separate bowls.

Bring a pot of water to a simmering boil (small bubbles everywhere, but not rolling).

Add a teaspoon or so of vinegar to the water. This helps the eggs coagulate quickly.

Drop eggs in one at a time, gently, in a clockwise manner. After about 2-3 minutes, they should be set and ready to go.

Turn of the heat and remove eggs. Start with the first egg you put in and work clockwise. Drain with a paper towel to remove excess water.