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Poached Eggs with Wilted Greens and Ham

Kristine Subido - Wave
Chicago, IL

All seasons


For Sauce:

  • 4 egg yolks
  • 1 T freshly squeezed lemon juice
  • 1/2 cup unsalted butter, melted (1 stick)
  • Pinch cayenne
  • Pinch salt
  • 2 T of green onion-ginger pesto

For Green Onion-Ginger Pesto:

  • 1 bunch of green onions
  • 1 oz. of peeled ginger
  • Sea salt
  • 1 cup of warm canola oil
  • Pepper

For Poached Eggs:

  • 2 tsp white vinegar
  • 8 eggs

For Wilted Greens:

  • 1 lb kale, washed and cleaned
  • 1 lb spinach, washed and cleaned (optional)
  • 1/2 lb Hickory smoke ham or bacon, diced
  • 1 T of extra virgin olive oil
  • 1 medium onion, sliced
  • 3 cloves garlic, minced
  • 1 tsp chili flakes

For the Pesto: chop 1 bunch of green onions, 1 oz. of peeled ginger, sea salt and 1 cup of warm canola oil, sea salt and pepper to taste.  Combine the green onions and ginger in a blender or food processor.  Add the warm oil and pulse until incorporated.  Set aside and mix into hollandaise before serving.

For the Sauce: Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler), the water should not touch the bottom of the bowl.  Continue to whisk rapidly.  Be careful not to let the eggs get too hot or they will scrample.e  Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume.  Remove from heat, whisk in cayenne and salt and the green onion-ginger pesto.  Cover and place in a warm spot until ready to use for the eggs.  If the sauce gets too thick, whisk in a few drops of warm water before serving.'

For Poached Eggs:
Fill a 10-inch nonstick skillet half full of water.  Add white winegar tot he cooking water.  This will make the egg white cook faster so it does not spread.  Bring to a slow boil.  Gently break 1 of the eggs into the water taking care not to break the yolk.  Repeat with the remaining eggs.  Reduce the heat to a gentle simmer.  Cook 3.5 minutes until the eggs white is set and yolk remains soft.  Remove with a slotted spoon, allowing the egg to drain. 

For Wilted Greens:
Heat a large saute pan.  Add the extra virgin olive oil.  Add the ham or bacon and begin to brown and render to 2-3 minutes.  Add the onions, garlic and chili flakes.  Saute until translucent and add the kale.  Stir for 2-3 minutes unitl wilted.  Season to taste.

To Assemble: Equally distribute the greens on plates.  Place 2 poached eggs on the greens and spoon the green onion-ginger pesto on top.  Serve with olive oil croutons or toasted French bread.

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