Poached Eggs with Wilted Spinach on Toast

Poached Eggs with Wilted Spinach on Toast

Mmm! This indulgent morning meal is bursting with flavors that’ll convert breakfast-skippers into breakfast-supporters. The warm, crispy whole-grain toast contrasts beautifully with the oozing egg yolk and soft, wilted spinach. And we can’t forget the presentation! The sunny egg yolks seep from ivory whites onto a bed of emerald spinach, creating a picture-perfect work of art. You’ll love this poached egg recipe.

Our Poached Eggs with Wilted Spinach on Toast is the epitome of a substantial breakfast. It delivers a host of health benefits like B-vitamins, phosphorus, and iron. The protein from the eggs and the fiber from the toast work together to satisfy hunger and curb those afternoon cravings. You won’t regret biting into this crunchy, creamy creation!

Poached Eggs with Wilted Spinach on Toast

Poached Eggs with Wilted Spinach on Toast

Yields: 2 servings | Calories: 203 | Total Fat: 12 g | Saturated Fat: 3 g | Trans Fat: 0 g | Sodium: 521 mg | Cholesterol: 164 mg | Carbohydrates: 14 g | Fiber: 3 g | Sugars: 2 g | Protein: 10 g | SmartPoints: 6

Ingredients

  • 2 medium to large eggs
  • 3 cups loosely packed baby spinach
  • 2 slices whole grain/ whole wheat bread (can be purchased sliced or cut from a bakery loaf)
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher or sea salt, divided
  • 1/4 teaspoon black pepper, divided
  • 1 teaspoon white vinegar or apple cider vinegar

Directions

Preheat oven to 325 degrees.

Place toast on sheet pan. Drizzle with 1/2 tablespoon olive oil and sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Toast for about 8 minutes, or until crisp and golden on the outside.

Sauté spinach in 1 tablespoon of the olive oil for about 3 minutes, until wilted. Cover and set aside.

Add 2-inches of water in a pan with the lemon juice or vinegar and half of the salt and bring to a simmer (just under a boil) over high heat.

Crack an egg into a small bowl or mug. Slide the egg into the water. Repeat with all of the eggs. If water becomes too hot, reduce the temperature to keep at a simmer.

Cook for about 3 to 4 minutes until the whites are firm but the yolks are still liquid.

While the eggs are cooking, assemble toast by placing the slices on a plate. Add a layer of spinach on top of each. Remove the eggs with a slotted spoon, letting any liquid drip back into the pan, and place on top of the spinach. Serve immediately.

Enjoy!

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