HEALTH

Poached Eggs with Green Bean Salad
Poached eggs are a great option for getting protein without the extra fat when frying. Paired with a garlicky green bean and mushroom salad and you’re filling your body with excellent sources of vitamin C.

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Ingredients

4 tablespoons extra virgin olive oil
16 ounces green beans
32 ounces sliced mushrooms
2 large Spanish onions, sliced
5 cloves garlic, sliced
12 eggs, poached (2 per person)
12 deli-sliced chorizo (optional)
½ teaspoon sugar
Salt and pepper

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Step 1

In a deep skillet, heat 2 tablespoons of oil and add sliced onions over medium heat.  After 10 minutes, season with sugar, salt and pepper.

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Step 2

Continue cooking for an additional 10 minutes. Push aside and sauté sliced garlic until lightly browned. Add more olive oil if needed.

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Step 3

In another large deep skillet, heat 2 tablespoons of olive oil and mushrooms. Cook covered until soft and browned.

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Step 4

Add green beans and continue to cook covered for an additional 10 minutes. Lightly season with salt and pepper.

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Step 5

Spoon onion and garlic mixture over green beans and mushroom. Mix and divide among 6 plates.

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Step 6

To poach eggs heat 2 to 3 inches of water in large saucepan or deep skillet to boiling. Lower heat to a simmer. Crack eggs one at a time into a small bowl and slip into water carefully.

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Step 7

Cook eggs until whites are completely set and yolks begin to thicken (about 3 to 5 minutes).

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Step 8

Using a slotted spoon, lift eggs and drain. Slide onto chorizo slice. Sprinkle with salt and pepper.

Poached Eggs with Green Bean Salad

Poached eggs are a great option for getting protein without the extra fat when frying. Paired with a garlicky green bean and mushroom salad and you’re filling your body with excellent sources of vitamin C.

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