Soup with Poached Eggs and Greens

I was looking for a tasty...and quick!!...soup for Spring that I hadn't yet tried and had the ingredients for on-hand.   Guess where I found one?  Mark Bittman's Kitchen Express.  I'm not actually surprised that I found it there, it's just that I'd been so focused on his HTCEV for the last couple of months, so I was kind of neglecting this book...my favorite of his, actually.  So, yay!  This soup isn't heavy or overwhelming and it's a fabulous way to pack in those vitamins from those tender Spring greens while getting protein from perfectly poached eggs...two of my favorite things.

Soup with Poached Eggs and Greens
from Mark Bittman's Kitchen Express

Bring 6 c. vegetable stock to a slow bubble.  Add two cups of any chopped tender greens (spinach, arugula and mizuna all work well), then four shelled eggs, along with a couple of smashed cloves of garlic, some freshly grated Parmesan, and red chile flakes to taste.  Cook until the whites of the eggs are set but the yolks still soft, about 3 mins.  Scoop of the garlic cloves if you care (you know I didn't care), and serve immediately.

Here's to a simple start to your week...enjoy!

This is my entry for this week's POTLUCK over at IHCC where we are still cooking our way through the recipes of Mark Bittman.  I am also sending it to Souper Sundays over at Deb's place, Kahakai Kitchen. Also submitting to Laura at Hey What's for Dinner's Just Another Meatless Monday and Chaya of Sweet and Savory's My Meatless Mondays.