Weekday breakfasts need to be quick. For me, that usually means a smoothie of some sort. And while I love smoothies and also love greens, friends, I cannot do green smoothies. I just can’t. But that doesn’t stop me from incorporating greens into breakfast. And a fast one at that.
I’m fond of a blend of 5: baby bok choy, chard, spinach, arugula, and endive. Use whatever makes you happiest. Drop a handful in the center of a plate. Drizzle it with some olive oil, then season with sea salt.
Bring about 12 ounces of water to a simmer. Not a boil; that’s too aggressive. A simmer. Add a pinch of salt. It will keep the whites from going all spidery when they hit the water. Gently crack an egg or two into the water. Let them cook for 2 to three minutes until the whites have set, but the yolks are still blissfully tender. Lift them out carefully with a slotted spoon, allowing water to drain away, and slip each onto your bed of greens. Sprinkle a bit of sea salt over them, along with some grinds of pepper.
Start to finish, including eating, about 10 minutes. A welcome change from smoothies. And I didn’t have to wash the damn blender.
To clean up, set your plate in the sink, pour the hot poaching water over it to rinse it, set the pan in the sink, and head out the door. Go, be on your way. You’ve got things to do, places to go, people to see. The dishes will be waiting for you when you get home. Mine always are.