Poached Eggs with Spinach

Poached Eggs with Spinach

Basic Information

• Servings: 2
• Serving Size: 1 plate (2 eggs + 1/2 cup spinach)
• Difficulty: 3
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Vegetarian
• Low-Carb
• High-Protein
• Pescatarian
• DASH
• Halal
• Kosher

Equipment

• Medium saucepan
• Medium skillet
• Slotted spoon
• Measuring cups

Ingredients

1. 4 large eggs
2. 1 cup spinach, chopped
3. 1 tablespoon olive oil
4. 1 tablespoon white vinegar
5. 1/4 teaspoon salt
6. 1/4 teaspoon black pepper

Directions

1. Fill a medium saucepan with water, add vinegar, and bring to a gentle simmer over medium heat.
2. In a medium skillet over medium heat, heat olive oil, add spinach, and sauté until wilted, about 2-3 minutes, seasoning with half the salt and pepper.
3. Crack each egg into a small cup, then gently slide into the simmering water; poach for 3-4 minutes until whites are set but yolks remain runny, then remove with a slotted spoon.
4. Divide spinach onto two plates, top each with 2 poached eggs, and season with remaining salt and pepper.
5. Serve hot.

Storage

Best served fresh. Poached eggs can be refrigerated for 1 day and reheated in warm water briefly; spinach up to 3 days.

Nutrition

• Calories: 200
• Protein: 14g
• Fat: 14g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A