Breakfast

By Lindsay Hunt | May 18, 2011

Photo: Lindsay Hunt

This is a very easy yet elegant brunch for two. Instead of date night this weekend, try date brunch! Surprise your hubby with this healthy, delicious recipe. Even better, make the collard greens for dinner the night before and save enough for the next morning. All you have to do is poach the eggs and toast the bread.

Photo: Lindsay Hunt

To mix it up, substitute your favorite hearty green for the collard greens. Kale, swiss chard, mustard greens, or beet greens would all be delicious!

No time for homemade brunch? I recommend August in the West Village for a killer morning meal. I recommend the Wood Oven Baked Eggs for an equally delicious substitute.

Photo: Lindsay Hunt

Sauteed Collard Greens with Poached Eggs and Multi-Grain Toast Recipe

Servings: 2

Ingredients

  • 2 tbsp grapeseed or vegetable oil
  • 1 bunch collard greens, stems removed and cut into 1/2-inch strips
  • 4 eggs
  • 1/2 cup distilled vinegar
  • 2 thick slices multi-grain bread
  • Salt, to taste
  • Freshly ground pepper, to taste
  • Extra-Virgin Olive Oil, for drizzling

Directions

1. Heat a large saute pan over medium heat. Add the grapeseed oil and heat. Add the collard greens and saute until limp but with a bite. Season with salt and freshly ground pepper, cover, and set aside.

2. Meanwhile, poach the eggs. Set aside a bowl of hot water. In a small saucepan, bring two cups water and the vinegar to a boil. Break 1 egg into a small cup or ramekin and gently slide the egg into the water. Repeat with the remaining eggs. Poach until the whites are firm and translucent, 2 to 3 minutes. Transfer the egg to the bowl of hot water and repeat with the remaining eggs until all are cooked. Before serving, lightly dry off the eggs on a clean, dry kitchen bowl.

3. Toast the slices of bread and reheat the collard greens. Make a bed of collard greens and place two eggs on top of the sauteed greens. Drizzle the bread with the olive oil and season with salt and pepper. Enjoy!

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