Dandelion Greens with Perfect Poached Eggs

Instructions

1. Fill a medium saucepan with water and bring it to a gentle simmer over medium heat.
2. Add a tablespoon of vinegar to the simmering water to help the eggs coagulate.
3. Crack one large egg into a small bowl or cup, being careful not to break the yolk.
4. Create a gentle whirlpool in the simmering water by stirring with a spoon.
5. Carefully slide the egg from the bowl into the center of the whirlpool.
6. Let the egg cook undisturbed for about 3 minutes until the white is set but the yolk remains runny.
7. Use a slotted spoon to remove the poached egg and place it on a paper towel to drain.
8. Repeat the poaching process with the second egg.
9. Heat unsalted butter in a large skillet over medium heat until melted and foamy.
10. Add minced garlic clove to the skillet and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
11. Add fresh dandelion greens to the skillet and saute for 2 to 3 minutes until wilted but still vibrant green.
12. Season the greens with a pinch of salt and ground black pepper, stirring to combine.
13. Add fresh lemon juice to the greens and toss to coat evenly.
14. Divide the sauteed dandelion greens onto a serving plate.
15. Place the two poached eggs on top of the greens.
16. Optionally season the eggs with a pinch of salt and pepper to taste.
17. Serve immediately while the eggs are warm and the greens are tender.