Make the Garlic Broth

Bring the water/stock and the crushed garlic to a boil, reduce heat and simmer for 15 minutes or until the garlic is pretty soft.  Add the sage leaves and cook for another 5 minutes.  

Using a slotted spoon, transfer the garlic and sage leaves to a bowl.  Pick out and discard the sage.  Crush the garlic with a fork and transfer it back to the broth.  Season with salt and pepper.  Add the 2 cups of chopped greens if using.

Poach your eggs. 

You can either do this in the garlic broth or a separate pot of acidified simmering water.  If you poach in a separate pot, it will make the presentation nicer as you won’t have all the stringy white bits that come away from the egg.  Do I care about the presentation when I’m cooking for my family? Nope.  I do care about how many dishes I have to do afterward, so I tend to poach these in the garlic broth.  If you need an egg poaching demo, check out this quick video Gordon Ramsay Demonstrates How To Prepare The Perfect Poached Egg | TASTE OF FOX.

Assemble your bowls

Place two pieces of toasted bread in each of 4 bowls.  Top with an egg.  Pour the garlic broth over and drizzle or spoon in about 1 Tablespoon of duck fat, olive oil or butter.  Duck fat would be my preference here.  Serve.