Recipe: Sauteed Veggies with Avocado & Poached Eggs

Ready in 25 minutes!
Sautéed Veggies Avocado Poached eggs

Easiest way to upgrade a plate of greens? Put an egg on top! This tasty and comforting dish is filled with healthy fats and tons of nutrients. Serve for breakfast, lunch or dinner. Bon Appétit!

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3 tablespoons extra-virgin olive oil
1 medium summer squash, sliced into 1/4 inch-thick half moons
2 garlic cloves, chopped
4 cups of kale (about 1 bunch), destemmed and thinly sliced
1 omega-3 egg
2 tablespoons of apple cider vinegar
1/2 ripe avocado


  1. Heat a large skillet over medium-high heat. Add the olive oil and once hot, sauté the squash for 3 minutes, stirring occasionally, until soft and slightly translucent. Stir in the garlic, cook until fragrant and then add the kale and 2 tablespoons of water. Cover and let steam for 2 minutes before using tongs to toss the vegetables in the pan.
  2. While the vegetables cook, heat 8 cups of water until simmering. Add 2 tablespoons of apple cider vinegar. Crack one egg into a small bowl then gently add it to the water. Cook for 3-4 minutes or until the whites solidify but the yolks are still soft and runny.
  3. To serve, place the vegetables in the center of a plate and top with 1 poached egg. Cut the avocado in half and then slice one half into quarters.

Nutritional information (per serving)

Calories 763
Total Fat 63 g
Fiber 19 g
Protein 21 g
Carbohydrates 46 g
Sodium 278 mg

— Recipe courtesy of Mark Hyman, MD 

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