Beans and Greens with Poached Eggs

Weeknight dinners don’t get much simpler or more satisfying than this skillet of beans and greens crowned with poached eggs. The rich, runny yolks of Pete & Gerry’s Organic Pasture-Raised Eggs turn every bite into a silky, savory sauce you’ll want to mop up with plenty of crusty bread. Healthy, hearty, and easy enough to pull together on a Tuesday, it’s also the kind of dish that somehow tastes even better the next day (if you manage to have leftovers).

Instructions 

1. Heat a large skillet over medium heat.
2. Add the oil, shallot, and chopped stems and cook stirring occasionally for 2-3 minutes or until softened and translucent.
3. Add the garlic and cook stirring occasionally until fragrant (approximately two minutes).
4. Add chopped greens and stir constantly until wilted down (approximately 3 minutes). If the pan looks dry, you can add 1-2 more tablespoons of oil, as needed.
5. Add the chicken broth and beans, and bring to a low simmer. (Add more broth if you like lots of delicious juice to dip your bread!) Simmer for 5-10 minutes or until greens are soft and beans are heated through.
6. Taste and add salt and pepper to your liking.
7. Serve immediately with poached eggs on top and toasted bread on the side.

Notes

Need advice on your poaching technique? We've got you covered here: Perfect Poached Eggs.