So easy! And so nutritious!
Sautéed Mushrooms and Poached Eggs on Garlic Greens
Mushrooms are chockablock full of minerals and phytochemicals, and depending on which mushrooms you use, they can be immune-supportive, adrenal-supportive, energizing or calming. For this recipe, you can use any variety of mushroom you want as each one adds its own unique flavour.
Likewise, each variety of dark leafy green, comes with its own compliment of vitamins, minerals, enzymes and phytonutrients.
The tricky part to this meal, is the timing. In order to ensure runny egg yolks and perfectly-cooked greens, these have to be occurring simultaneously. Start by getting your egg water going.
Lightly coat a small pot with a small amount of avocado or olive oil and then add enough water to the pot to bring it to a depth of about 2 to 2.5 inches. Bring to a boil over high heat — you can put your water on to boil as you are cooking the mushrooms and chopping your greens.
For the mushrooms:
Heat a skillet over medium-high heat and add: