Poached Farm Egg w/ Garlic Greens & Toast

Wilting leafy greens with garlic is a quick way to prepare them, and with an egg and toast, they become breakfast! Poached eggs are my favorite eggs, and making them is not as tricky as it might seem. If you end up with a dud or two at first, shake it off and try again.

2 farm eggs

1 teaspoon white vinegar (optional)

1-2 tablespoons olive oil

1 bunch leafy greens like spinach or chard, washed and stems removed

2 cloves garlic, peeled and minced

1 garlic clove, peeled and sliced in half

1/2 lemon, juiced (optional)

2 slices crusty bread (I like homemade einkorn sourdough)

Poach the eggs: Bring salted water (and vinegar if using) to boil in a small pot and reduce to a simmer. Crack one egg into a ramekin. Use a large spoon to create a swirl in the hot water. This will help keep the whites together better when they hit the water. Gently slip the egg into the pot and swirl water again with the spoon to keep the mini cyclone going. Let it cook at a bare simmer for a few minutes until when you poke the yoke gently with a spoon, it’s the doneness you like. Remove with a slotted spoon and place on paper towel. Repeat for the other egg.

Cook the greens: Heat a pan and coat with olive oil. Add the greens and minced garlic and a pinch of salt. I use tongs to move them around for even cooking and turn off the heat after just a few minutes. Cooking for longer than that will over-wilt them, which looks and tastes kind of sad. Stir in lemon juice if using.

Make the toast: toast bread to desired toastyness and rub with cut side of halved garlic clove.

Put it all together: On a small plate, layer the elements with toast on bottom, then greens, then egg. Grind some black pepper on top. Enjoy!