Poached Eggs with Wilted Spinach on Toast

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Indulge in this scrumptious breakfast masterpiece bursting with fresh flavors from wholesome ingredients.

Course: Breakfast

Cuisine: Universal

Keyword: Budget-Friendly, Low-Carb, Quick and Easy, Vegetarian

Servings: people

Calories: 203kcal

2 slices whole-grain bread or whole-wheat (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
3 cups baby spinach loosely packed
1 teaspoon white vinegar or apple cider vinegar
2 eggs medium to large

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!

SmartPoints (Freestyle): 6