Sauteed Veggies with Avocado & Poached Egg

This tasty and comforting dish is filled with healthy fats and tons of nutrients.
Serve for breakfast, lunch or dinner.

- INGREDIENTS -

• 3 tablespoons extra-virgin olive oil
• 1 medium summer squash, sliced into ¼ inch thick half moons
• 2 garlic cloves, chopped
• 4 cups of kale (about 1 bunch), de-stemmed and thinly sliced

• 1 pastured egg
• 2 tablespoons of apple cider vinegar
• 1/2 ripe avocado

Step 1:

Heat a large skillet over medium-high heat. Add the olive oil and once hot, sauté the squash for 3 minutes, stirring occasionally, until soft and slightly translucent. Stir in the garlic, cook until fragrant and then add the kale and 2 tablespoons of water. Cover and let steam for 2 minutes before using tongs to toss the vegetables in the pan.

Step 2: To Poach the Egg

While the vegetables cook, heat 8 cups of water until simmering. Add 2 tablespoons of apple cider vinegar. Crack one egg into a small bowl then gently add it to the water. Cook for 3-4 minutes or until the whites solidify but the yolks are still soft and runny.

Step 3:

To serve, place the vegetables in the center of a plate and top with 1 poached egg. Cut the avocado in half and then slice one half into quarters.

http://drhyman.com/blog/2015/08/11/sauteed-veggies-with-avocado-poached-eggs/?utm_source=Mark%27s+Kitchen&utm_campaign=739b913ee0-Mark_s_Blueberry_Walnut_Pancakes&utm_medium=email&utm_term=0_6b6373d390-739b913ee0-101402601&mc_cid=739b913ee0&mc_eid=4238cd6d36