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Sauteed Broccoli with Poached Eggs

Makes: 2  servings


  • 4 eggs
  • 4 teaspoons  freshly squeezed lemon juice
  • 2 1/2 tablespoons  extra-virgin olive oil
  • 1 clove garlic, finely chopped
  • 3 cups  broccoli florets
  • 1/2 teaspoon  kosher salt, plus additional
  • Freshly ground black pepper


1. Crack each egg into a custard cup or small bowl.

2. In a medium saucepan, bring 4 cups water to a boil.

3. Add the lemon juice, followed by the eggs, then remove the pot from the heat and cover.

4. Let stand for 7 to 10 minutes, depending on how you like your eggs.

5. Remove the eggs with a slotted spoon.

6. Meanwhile, heat the oil in a medium skillet over medium-high heat.

7. Add the garlic and cook for 30 seconds. Add the broccoli, salt, and pepper, to taste.

8. Cook, tossing occasionally, until tender, 7 to 10 minutes.

9. Divide the broccoli between two serving plates.

10. Top each plate with 2 poached eggs. Sprinkle lightly with salt and pepper.

From FitnessMagazine.com