Poached Eggs over Sautéed Greens



  • 4 eggs
  • coconut oil
  • 1 medium onion, cut in half and sliced thin
  • 6 fresh shiitake mushrooms, sliced medium thick, stems removed
  • 4-6 cups finely chopped kale and collard greens
  • Dressing:
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon minced fresh ginger
  • 3 medium cloves garlic pressed
  • 1 tablespoon extra-virgin olive oil
  • salt and white pepper to taste


  • Slice onions and mushrooms and sauté them over medium heat for about 3min.
  • Press garlic and let sit for 5-10 minutes to bring out their health-promoting benefits.
  • Add chopped kale and collard greens and simmer covered on medium low heat for about 5 minutes, stirring occasionally.
  • Mix together lemon juice, ginger, garlic, olive oil, salt, and pepper in a bowl
  • Toss dressing with greens and put greens on the plates.
  • Poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
  • Remove eggs with a slotted spoon and place on plate of tossed greens.