Greens, Eggs and a Splash of Citrus




2 Hard boiled eggs 


1 bunch of steamed rainbow chard (kale or collard greens)  


1 clementine


Himalayan salt to taste





Place eggs in saucepan with cold water. Water should cover eggs 1-2 inches. Bring the water to a full, rolling boil, and cover the saucepan. Turn off the stove, remove the pot from the burner, and let it stand, covered, for 12 minutes. Drain the pot, and transfer the eggs to a bowl of cold water, to stop the cooking process.


While eggs are boiling, wash clean greens of choice and put them in a steamer and steam fpr 8-10 minutes..


Complete your brekfast with a sweet clementine and a dash of Himalayan salt.