A couple of egg poaching tips: Don’t add any salt to the poaching water for the eggs. Salt has a tendency to dissolve egg whites. Also, make sure there is enough water in the poaching pan to cover the eggs; the eggs won’t stick to the bottom of the pan and they can float while they cook.

1 T light vinegar (white, rice, apple cider or white wine vinegar)
water for poaching, enough to cover eggs
4 eggs
1 T olive oil
1 c sliced scallions (or chopped onion)
2 – 3 garlic cloves, sliced thin
4 c or more chopped greens (kale, dandelion, chard)
3 – 4 T stock or water
2 T lemon juice
salt and pepper, to taste

1. Bring vinegar and water to a fast simmer in a skillet large enough to fit eggs.

2. While water is coming to a simmer, heat 1 T oil  in another skillet over medium heat. Saute scallions for about three minutes. Add garlic slices and continue to saute for another minute. Add greens, stock or water, and lemon juice and bring to a simmer. Cook, covered, over medium low heat for about 10 minutes, stirring occasionally, until greens are tender and most of the liquid has evaporated. When done, season with salt and pepper.

3. Poach eggs for about 4 or 5 minutes-until the white is set and the yolk has filmed over.

4. Divide greens among 4 plates. Remove poached eggs with a slotted spoon, allowing each to drain before placing on top of greens.

(I often make toast, and place the greens on the toast, and then the eggs on the greens on the toast.)