Instructions

1. 1

   Heat a small skillet over medium low heat with 2 of water until small bubble start to rise.

2. 2

   Add a pinch of salt and vinegar. Gently crack eggs into the water, slowly sliding them into the water. Cover and allow to simmer for 8 10 minutes until white is set and yolks are still runny. For this dish you want a runny yolk.

3. 3

   Heat a large nonstick skillet over medium heat with coconut oil.

4. 4

   Add leeks and sliced beets. Cook for 5 8 minutes until beets and leeks are tender.

5. 5

   Add garlic and chopped baby beet greens. Cook for two minutes stirring often, then remove from heat and continue to stir until beet greens lightly wilt.

6. 6

   Add a splash of lemon juice.

7. 7

   Split greens among two plates and top each plate with a poached egg and a tablespoon of Parmesan cheese.