Sautéed Dandelion Greens with Pouched Eggs
Sautéed Dandelion Greens with Pouched Eggs
Ingredients
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1 large bunch dandelion greens, rinsed but not dried, roughly chopped,
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1 tablespoon extra virgin olive oil
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2 garlic cloves, peeled and sliced thin
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4 eggs, separate whites from yolks, set aside
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Imported Parmesean cheese, freshly grated
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Salt and Pepper to taste
Direction
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Heat olive oil in large skillet over medium heat add garlic slices and stir until translucent but not browned, about 3 minutes.
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add dandelion greens with water clinging to them and cook, using tongs to turn greens, until thoroughly wilted but bright green, about 5 minutes.
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Poach the eggs in the same skillet on medium heat with the cooked greens, by make small wells in the greens.
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Pour the yolks into the wells to poach. Cover. The steam from the greens poaches the yolks.
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Whisk and pour the reserved egg whites around the edge of the skillet and add salt, pepper and cover.
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Top with grated Parmesean cheese.
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