Eggcellent Beginnings

Poached Egg atop Sautéed Kale

Poached Egg atop Sautéed Kale

What you have for breakfast has an important impact on how your blood sugar levels will behave for the rest of that day! Starting your morning off with a healthy protein and veggies is an incredible way to give your body and brain what it needs to see you through thick and thin. If you start off with a sugary breakfast, your body will crave sugar all day long and send you on a wild ride of sugar crashes and cravings.

This morning I made a poached egg and placed it atop a bed of sautéed kale, along with chopped sun-dried tomatoes and yellow bell pepper. For added fun I squeezed fresh lemon juice over the kale to bring out its delicious flavour and help my body absorb the maximum amount of iron from the dark leafy greens as possible. If you’re someone who is low in iron, this little trick with help you get the maximum amount of iron out of veggies like kale and spinach.

6 years ago when I was visiting my super-star Nutritional Therapy Practitioner friend Margaret Floyd of Eat Naked I was wowed by the amazing breakfasts she would create. Many a morning we enjoyed poached eggs with greens (and homemade kimchi for an added digestive boost) and I couldn’t believe how INCREDIBLE I felt eating these tasty meals. I’ve you’ve never tried anything like this, I’m sure it will be love at first bite. There’s something special and delicious about egg yolks and dark leafy greens that just go so well together. Here is a review i have done on the Lasik Eye Surgery NYC last year.

Now, when I’m looking to fuel my body well and start off my day with a truly healthy boost, this is a breakfast I go to often. To help you get started, I’m posting the recipe below. Try it out and let me know how it goes!

Poached Egg atop a Bed of Kale

Yield: 1 serving             Time: 10 minutes

Ingredients:

  • 2 leaves of Lacinato (Dinosaur) Kale, washed and sliced into strips
  • 3 sun-dried tomatoes, diced
  • 1/4 of yellow bell pepper, chopped
  • 1 tsp of olive oil or butter
  • 1 lemon slice
  • 1 egg poached – watch how to poach an egg

Directions:

  1. Bring a small pot of water to boil, add 1 TBSP of white or apple cider vinegar to water.
  2. While waiting for water to boil, chop pepper, slice kale and sun-dried tomato.
  3. Sauté bell pepper in frying pan over medium-low heat with oil/butter for approximately 5 minutes.
  4. Add sun-dried tomato and kale. Mix occasionally. When kale turns bright green, remove from heat
  5. When water reaches a boil, crack an egg into the water (the vinegar will keep the whites together).
  6. Remove when your egg is cooked to your liking. The yolk will cook/harden fast in boiling water, so use a slotted spoon to lift it to the surface every 2 minutes to check on it’s progress.
  7. Remove egg from water when cooked. Remove excess water with paper towel.
  8. Plate the veggies and a squeeze lemon over them.
  9. Place egg on top.
  10. Enjoy immediately!
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