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Beet Greens and Poached Eggs

 
One serving costs about $1.53

$1.53 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 gluten-free,primal,gluten free,primal morning meal,brunch,breakfast
spoonacular Score:65%

Spoonacular Score: 65%

 

The recipe Beet Greens and Poached Eggs can be made in around 45 minutes. This recipe makes 2 servings with 186 calories, 10g of protein, and 13g of fat each. For $1.53 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 4 people were glad they tried this recipe. If you have juice of lemon, vinegar, leek, and a few other ingredients on hand, you can make it. It works well as a reasonably priced breakfast. It is a good option if you're following a gluten free and primal diet. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 38%. This score is not so great. Users who liked this recipe also liked Sauteed Beet Greens with Poached Eggs, Creamy Polenta with Braised Greens and Poached Eggs, and Two-Potato Hash with Poached Eggs and Greens {.

Ingredients

Servings:
2 large
2 large eggs
eggs
1 Tbsp
1 Tbsp vinegar
vinegar
some
some water
water
1 Tbsp
1 Tbsp coconut oil
coconut oil
0.5 cup
0.5 cup leek
leek
4 cups
4 cups baby beet greens
baby beet greens
2 cloves
2 cloves garlic
garlic
0.25
0.25  lemon (juice)
lemon (juice)
2 Tbsps
2 Tbsps shredded parmesan cheese
shredded parmesan cheese
2 large eggs
2 large
eggs
1 Tbsp vinegar
1 Tbsp
vinegar
some water
some
water
1 Tbsp coconut oil
1 Tbsp
coconut oil
0.5 cup leek
0.5 cup
leek
4 cups baby beet greens
4 cups
baby beet greens
2 cloves garlic
2 cloves
garlic
0.25  lemon (juice)
0.25
lemon (juice)
2 Tbsps shredded parmesan cheese
2 Tbsps
shredded parmesan cheese

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

Heat a small skillet over medium low heat with 2 of water until small bubble start to rise. Add a pinch of salt and vinegar. Gently crack eggs into the water, slowly sliding them into the water. Cover and allow to simmer for 8 10 minutes until white is set and yolks are still runny. For this dish you want a runny yolk. Heat a large nonstick skillet over medium heat with coconut oil. Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender. Add garlic and chopped baby beet greens. Cook for two minutes stirring often, then remove from heat and continue to stir until beet greens lightly wilt. Add a splash of lemon juice. Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.53
Ingredient
2 larges eggs
1 tablespoon vinegar
1 tablespoon coconut oil
½ cups leek
4 cups baby beet greens
2 cloves garlic
¼ lemon (juice)
2 tablespoons shredded parmesan cheese
Price
$0.55
$0.05
$0.22
$0.17
$1.69
$0.13
$0.05
$0.21
$3.06

Nutritional Information

Quickview
186 Calories
10g Protein
13g Total Fat
8g Carbs
15% Health Score
Limit These
Calories
186k
9%

Fat
13g
20%

  Saturated Fat
8g
51%

Carbohydrates
8g
3%

  Sugar
1g
2%

Cholesterol
189mg
63%

Sodium
339mg
15%

Get Enough Of These
Protein
10g
21%

Vitamin K
314µg
300%

Vitamin A
5488IU
110%

Vitamin C
27mg
34%

Selenium
17µg
26%

Vitamin B2
0.42mg
25%

Manganese
0.47mg
24%

Calcium
202mg
20%

Potassium
708mg
20%

Iron
3mg
19%

Phosphorus
177mg
18%

Magnesium
71mg
18%

Fiber
3g
13%

Vitamin B6
0.26mg
13%

Copper
0.26mg
13%

Vitamin E
1mg
13%

Folate
50µg
13%

Vitamin B5
1mg
10%

Vitamin B12
0.51µg
8%

Vitamin B1
0.12mg
8%

Zinc
1mg
8%

Vitamin D
1µg
7%

Vitamin B3
0.47mg
2%

covered percent of daily need

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