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
Method
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
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.
Nutritional analysis per serving: Calories 763, Total Fat 63 g, Fiber 19 g, Protein 21 g, Carbohydrates 46 g, Sodium 278 mg
