Serves 6-8

Ingredients

¹/₃ cup fresh orange juice
1 teaspoon orange zest
1 tablespoon rice wine vinegar (lime flavored)
1 tablespoon tamari
2 tablespoons miso
1 tablespoon coconut oil
2 cloves garlic, chopped fine
1 teaspoon fresh ginger, chopped fine
1 medium shallot, chopped
1 pound baby bok choy, ends sliced off, leaves loosened
2 tablespoons white vinegar
6 eggs
Salt/ pepper/ nori seasoning

Directions

In a mixing bowl whisk together the orange juice, zest, rice wine vinegar, tamari and miso. Set aside. In a large saute pan heat the coconut oil to medium high and saute the garlic, ginger and shallot until translucent or about 3 minutes. Add the baby bok choy and mix and stir sauteing about 1 minute. Add the miso sauce, making sure to stir so all the baby bok choy is evenly coated. Turn the burner down to simmer, cover and let steam for about 3-4 minutes. Turn off burner and leave lid on. In the mean time, heat a large pot of water to a boil and add 2 tablespoons white vinegar. Reduce heat to a simmer. Carefully break 1 egg into a small bowl. Use a wooden spoon to swirl the water in pan to create a whirlpool. Tip egg into center of whirlpool and cook for 4 minutes or until set on the outside. Use a slotted spoon to lift onto a plate lined with paper towel. Continue cooking eggs, placing on a plate when done. Place the baby bok choy mixture on a plate and add a poached egg. Season with salt, pepper, and nori seasoning.