Now that dandelions arrived in the markets, I’ve been eating this breakfast regularly and I love it.
You may not be familiar with eating dandelions, but yes it’s that weed growing in your lawn. They start shooting up in the spring and early summer months. You can go out there and pick the leaves for your breakfast. Just make sure they have not been sprayed with any pesticides. Be sure to wash them too!
Seriously you can eat them. Dandelion greens can be added to salads or stir fries.
But you don’t have to go out and forage to enjoy dandelion greens, they can also be found in your local health food store or farmers market.
The greens are best in the spring, before the plants begin to flower. Choose younger smaller leaves. If they are larger that’s fine but they may be a bit more bitter. If so, you can mix in spinach or blanch them first to mellow out the flavor.
Dandelion’s have a powerful energy. Even when you pull them out of your lawn they return. They are so tenacious they grow through the cracks in the sidewalk. Their perseverance is something we can all appreciate.
As they mature they form cheerful little yellow blossoms that turn into magical white puffs. As a child I would make a wish and blow the seeds away. I think of dandelions as sweet little gifts from the earth, full of magic and nutrition.
Read more about them in my post on dandelions here.
In this recipe, the dandelions are simmered in broth but the best part is that soft egg on top. Perfectly poached means you get a little bit of soft runny yolk blending into the broth making it nice and creamy. Ohhh it’s so satisfying.
To make a perfect poached egg, follow these tips. Poaching eggs can feel intimidating but don’t be scared it’s really simple. Once your dandelions are cooked, add your eggs right into the broth with the dandelion greens.
- Use fresh free range eggs: Fresh eggs that are truly pastured always taste better and have more nutrition. Here is a list from The Cornucopia Institute with a rating of 150 local and national brands of organic eggs and how they are raised . Usually the freshest eggs are found in your farmers market.
- Add vinegar: I recommend adding 2 teaspoons of apple cider vinegar to the water before adding your eggs. It helps the whites to coagulate more quickly. You won’t even taste it.
- Gently slide the egg into the water: I recommend first cracking the egg into a small bowl, then gently sliding it into the broth. Don’t crack the egg directly into the water. Do one egg at a time.
- Don’t overcook: Set a timer and cook for 3-4 minutes depending on how firm you want your egg whites.
This recipe is for 2 people and can be made with 2-4 eggs depending on how many you want for your breakfast. Once the eggs are done, turn off the heat, divide the eggs and greens into 2 bowls using a wide spatula. Pour half the broth into each bowl. Season with salt and pepper.Print
- 2 cups broth (vegetable or chicken)
- 2 teaspoons apple cider vinegar
- 2–4 fresh free range eggs
- 1 bunch young dandelion greens large stems removed, coarsely chopped, about 2 cups (a mixture of dandelion and spinach is nice too, milder tasting)*
- Celtic sea salt and fresh pepper
- In a large skillet with a lid, heat the broth on medium heat until simmering.
- Add 2 teaspoon apple cider vinegar.
- Add the dandelion greens. Stir gently and cook on medium-low for 5 minutes, until tender
- Crack open each egg individually into a small bowl.*
- Gently pour each egg into the simmering broth.
- Cover and cook until the desired doneness is reached for the eggs, about 3 minutes.
- Divide the eggs and greens into 2 bowls using a wide spatula. Pour half the broth into each bowl.
- Season with salt and pepper
You can put each egg into a separate bowl before you begin to make it easier.
If you don’t have dandelion greens the recipe can be made with spinach or kale.
Nutrition information is with Pacific, organic, chicken broth low sodium and 1 egg per serving. There will be more protein and less sodium from homemade chicken broth. If you use vegetable broth there will be a little less protein.
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