The perfect way to start any day! This recipe is one of my favorites from our book The Art of Wellness. It's easy to make and a lovely way to impress guests. If the poaching process is a bit much for you, try it as a scramble and sprinkle with truffle salt for added flavor. 



(Serves 2)

• 1 tablespoon white-wine vinegar

• 4 large eggs

• 1 tbsp fresh cilantro, chopped

• 1tbsp fresh basil, chopped

• 1 head of kale or collard greens or a mix of both

• 1tsp coconut oil

• 1 tsp. truffle oil

• Mix of sunflower & pumpkin seeds

• Handful of fresh sprouts or micro greens

• Tempeh-crumbled & toasted (*optional)

• 4 slices of gluten free toast (*optional)


 1) Fill a large saucepan with 1 1/2 inches of water. Heat over high heat until boiling; stir in 1-tablespoon vinegar & reduce to medium/high heat.

2) Break one egg into a cup; stir water, then dip cup in water 20 seconds & release the egg. Repeat with remaining eggs. Cook until whites are just firm, 3 to 4 minutes. Remove with a slotted spoon. Drain on paper towels.

3) In a medium fry pan, toss kale or collards with a tsp. of coconut oil or steam for 30 seconds. Drain and serve.

4) Divide greens among 2 plates; place over gf toast, top each with a poached egg, seed mixture, crumbled tempeh, herbs & few dashes of truffle oil & a pinch or 2 of sea salt, serve.