Great way to start the day – this poached egg with spinach is perfectly balanced in flavour and nutrition. Pair it up with a 1/2 avocado on a crusty slice of bread and you have a feast! If you don’t fancy a toast, you can always serve your poached egg with buckwheat crackers or tortilla wraps, to keep your meal low carb.
My top tips on how to poach an egg
Use a medium sized saucepan or frying pan
Add boiling water (or let the water to boil first)
Make sure you have about 3 cm deep water (not too shallow, but not too deep either)
Once the water is boiling add 1-2 tablespoons of vinegar
Break the egg into an soup ladle first (get somebody to hold it for you) and then gently lower the egg to the water
Simmer the water, but don’t boil too rapidly
Wait for 3 minutes or so and take out with a slotted spoon (to allow the water to escape)
You can do 2-3 eggs at the same time depending on how much space you have in your saucepan
Great served with
- Sriracha sauce
- Homemade crusty bread
- Hollandaise sauce
- Smoked salmon
- Toasted seeds
You can easily swap the spinach for an avocado spread on your toast, it’s also really good!
More egg based breakfast recipes
- Tofu with scrambled eggs >>
- White egg omelette with turkey >>
- Sausage, Cheese & Spinach omelette >>
- Mini omelettes with yellow courgette & cheese >>
Poached Egg with Spinach
- 2 eggs per person
- large handful fresh spinach leaves or 1/3 cup of frozen spinach per person
- 1 tablespoon cream or double cream or creme freche
- salt and pepper to season
- Prepare the spinach by putting it in a medium sized saucepan, together with the cream and seasoning.
- Add a splash of water if using fresh spinach and bring to a simmering point.
- Prepare the eggs by boiling water with vinegar (see helpful tips above) and poach the eggs, whilst keeping an eye on the spinach.
- Toast or butter crusty bread and when everything is cooked through, assemble your breakfast by adding the spinach first and then the poached eggs.
- Serve with mayonaise or other sauces.