Sauteed Veggies with Avocado & Poached Egg

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

Preparation

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.
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.
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.