Recipe: Poached Eggs Over Collard Greens & Shiitake Mushrooms

Make it a healthy night with this recipe from

Yield: 4 servings

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 tablespoon apple cider vinegar, or any white wine vinegar


1 tablespoon fresh lemon juice

1 tablespoon minced fresh ginger

3 medium cloves garlic pressed

1 tablespoon soy sauce

1 tablespoon extra virgin olive oil

salt and white pepper to taste

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.

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.

Mix together lemon juice, ginger, garlic, soy sauce, olive oil, salt, and pepper in a small bowl.

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.

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.

-- Emily Simnitt