Caveman Cuisine: Poached Eggs Plus

Keep those "good fats" good with delicious poached eggs.

2 Omega-3 enriched eggs
2 cups fresh baby arugula
1/4 cup shredded carrots
8-10 cherry tomatoes 
1/4 small white onion (sliced thin)
Fresh ground black pepper
1 tbsp extra virgin olive oil

Bring a saute pan to medium heat and add 1/2 of the olive oil, carrots, and onions.  Saute for 2-3 minutes  before adding arugula and tomatoes.  Saute vegetables for another 2-3 minutes and set aside.

Add a small amount of water to the pan (~1/4in) and bring to a boil.  Crack eggs into water and cover.  Allow eggs to cook only until whites are set (3-5min) and remove.

Dress the vegetables with the remaining olive oil.  Serve the eggs over the vegetables and season with fresh ground black pepper.

Yield: 1 decadent serving

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About Unknown

Tony is the host of the Paleo Magazine Radio podcast, author of "Paleo Grilling: A Modern Caveman's Guide to Cooking with Fire", and Cofounder of Powerful PT, an innovative information resource for Fitness Professionals. He has appeared on numerous local and national television and radio broadcasts and regularly hosts healthy cooking workshops and informational lectures. He is also a full-time Personal Trainer and Wellness Consultant who lives in Jacksonville Florida with his wife Jamie.
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  1. oh yummy! This sounds delicious!

    That is what I'm having for lunch today!

    Will also adapt it slightly and use spinach, baby tomatoes with butter beans and grated parmasan cheese?

    What do you think?

  2. I'd like to know how it came out!