The World's Healthiest Foods

Poached Eggs Over Collard Greens & Shiitake Mushrooms

This recipe is a delicious and healthy breakfast that gives you an interesting way to enjoy the nutritious benefits of vegetables with your eggs. The flavor of the dressing is very complimentary, it will sustain your for hours, and will surely be a favorite dish in your home.

Poached Eggs Over Collard Greens & Shiitake Mushrooms Prep and Cook Time: 20 minutes

6 cups chopped collard greens (stems removed)
1 medium onion cut in half and sliced thin
6 fresh shiitake mushrooms, sliced medium thick stems removed
4 fresh free range chicken eggs
about 4 cups water
1 TBS apple cider vinegar, or any white wine vinegar

1 TBS fresh lemon juice
1 TBS minced fresh ginger
3 medium cloves garlic pressed
1 TBS soy sauce
1 TBS extra virginolive oil
salt and white pepper to taste

  1. Bring lightly salted water to a boil in a steamer. Rinse greens well, fold leaves in half and pull or cut out stem. Discard stems. Chop leaf and steamfor about 7 minutes. Add mushrooms, onion and steam for another 5 minutes.
  2. While steaming greens, get ready for poaching by bringing water and vinegar to a fast simmer in a small, shallow pan. You can start on high heat, and once it comes to a boil, reduce heat to a simmer before adding eggs. Make sure there is enough water to cover eggs.
  3. Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.
  4. When greens are almost done poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over.
  5. Press greens with the back of a spoon slightly to remove excess water. Remove vegetables from steamer and toss with dressing. Remove eggs from water with a slotted spoon and place on plate of tossed greens.

    Serves 4

Healthy Cooking Tips: Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and it wonít end up diluting your greens. In addition to removing the excess water from the eggs, you also want to make sure you very gently press out the excess water from the steamed greens. This needs to be done very gently to protect the mushrooms and onions from being broken up into pieces. It is worth this extra care so the flavor of the delicious dressing isnít diluted.
This page was updated on: 2002-09-27 13:24:20
© 2002 The George Mateljan Foundation