Zachary Eve is staring into a pot of slowly swirling, simmering water. At FARM Bloomington, he's the guy in the kitchen in charge of poaching eggs.

He added a couple tablespoons of white vinegar to the pot, a pinch of salt, too. He cracks an egg and gently drops it into liquid, where it's picked up by the current. "You'll notice as soon as you throw it in there, the whites wrap around the yolk and forms a nice little ball," he says. The key to success, he adds, is to add enough vinegar to the pot.

Zach is doing some important prep work for the weekend to come at the restaurant. (Yes, you can poach eggs a couple days ahead; store them in water in the fridge and then revive them with warm water right before serving.)

"If we're busy, probably a box-and-a-half three days out of the week. That's about 12 dozen, and then we burn them up all weekend," he says.

Zach tosses the eggshells into a white bucket.

"Those go out to the compost," says Chef Daniel Orr, who is also an avid gardener. "I've got a valley that I put the compost in and cover it with leaves. And then as it rains, all those nutrients filter down and go into my mushroom garden."

This recipe is a nod to his Grandma Kolb's favorite breakfast during garden season.

He likes using arugula, romaine and Napa cabbage leaves, but you can use whatever greens you have on hand. The dressing is as simple as can be -- olive oil, sea salt, freshly ground pepper and a dash of fresh lemon juice.

"That's a really nice, very light, healthy breakfast for before or after you get out of the garden," he says, as he perches the poached eggs on top.