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.
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