-
In a large pan over medium heat, add some good quality extra-virgin cold-pressed olive oil, and sauté the carrots and yellow zucchini for about 3-5 minutes. You want them to stay crunchy but just have a nice roasted look. Add a pinch of salt, mix, and put aside in a plate.
-
In the same pan, add a bit more olive oil, throw the beet greens, beet pieces and garlic, and sauté for 3-5 minutes. Add a pinch of salt, mix, and set aside.
-
While this is cooking, toast the slices of bread, and put a medium-size pot with water filled halfway to boil. Add a generous amount of lemon juice, reduce temperature to just over medium heat, then drop the eggs in the water, one at a time, as close to the water as you can. Cook for 2-3 minutes, then remove from water with a slotted spoon.
-
Assemble: put the toasts on a plate, then put raw ribbons of green zucchini on top, cooked beet greens, carrots and yellow zucchini slices, fresh peas, poached egg on top, a few cherry tomatoes around.
-
Enjoy immediately!