… decadent because it uses lots of pots & pans
In one pan, heat butter &/or oil, sauté ½ to 1 onion. Coarsely chop all your beet greens (you can add spinach too if you like), add to onions and let wilt.
In another pan, make the roux. Melt 2-4 Tbsp butter, sprinkle in ~1/4 cup flour. Using a whisk, stir until all flour is moist, then let brown a bit. Slowly add milk (rice or soy milk works fine) and whisk in. Keep adding more milk and stirring until you have a nice thick brown gravy.
In another pan, poach your eggs. Put several inches of water in the pan and bring to a boil. Hint: Add 1 capful of vinegar. Crack eggs, gently set into the boiling water. Put lid on, but watch closely. Remove with slotted spoon when whites are set.
Toast your favorite bread or English muffin. When all is ready, put the toast on the plate, spoon on the greens, set one poached egg on top, and pour roux over the whole thing. Enjoy!