2 Serves
30 Mins
In a small saucepan, bring water, a pinch of salt, and white vinegar to a gentle simmer over medium-low heat.
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Vitamin K
492 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
381 µg / 400 µgCalcium
716 mg / 1,300 mgIron
13 mg / 18 mgMagnesium
534 mg / 420 mgPhosphorus
483 mg / 1,250 mgPotassium
3832 mg / 4,700 mgSodium
800 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
138 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
6 g / 20 gCholesterol
3 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Carefully crack the eggs into the simmering water and poach for 8 to 10 minutes until the whites are set but the yolks remain runny.
While the eggs poach, heat coconut oil in a large nonstick skillet over medium heat.
Add the sliced leeks and beets to the skillet, sautéing for 5 to 8 minutes until they are tender.
Stir in the minced garlic and chopped baby beet greens, cooking for an additional two minutes until the greens are lightly wilted.
Remove the skillet from the heat, stir in a splash of lemon juice, and divide the greens among two plates.
Top each serving with a poached egg and a tablespoon of Parmesan cheese.
25
g95
g20
g
Yemeni
