Poached egg spinach tomato
This dairy-free and lacto-ovo vegetarian Poached Egg With Spinach and Tomato recipe is a nutritious breakfast option. Rich in protein and vitamins, it can cover 36% of your daily vitamin and mineral needs. It only takes 20 minutes to make and is perfect for starting your day with a healthy meal.
Ingredients
whole wheat bread
2 slice
free range eggs
2
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vinegar
1 Tbsp
olive oil
2 servings
garlic
2 cloves
red pepper flakes
1 pinch
spinach
1 bunch
salt and pepper
2 servings
tomatoes
1
Method
- Take a wide skillet and fill it with enough water so the eggs can be submerged. Bring it up to a steady boil and then drop the temperature so it's at a steady simmer.
- Add the vinegar.Break one egg into a bowl and slowly pour into the boiling water. Do the same with the second egg.
- Let it cook until the white is cooked around the yolk, about two to three minutes.In the meanwhile, heat another wide frying pan and add some olive oil.
- Add the garlic and chilli and saut for about a minute until fragrant.
- Add the spinach, mix gently and cover. Cook for a minute and shut off the heat. Season to taste with salt and pepper. Separate amidst the two slices of toast and add some slices of tomato.Top each bed of vegetables with a poached egg. Season with some salt and pepper.
- Serve immediately.
Nutrition:
Carbs
34 g
Fat
20 g
Protein
18 g
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