Saturday, February 22, 2014

Poached Eggs over Spinach & Mushrooms


Prep and Cook Time: 20 minutes


  • 4 large free-range chicken eggs
  • 1 tsp light vinegar, (rice, white wine, or apple cider)
  • 1 TBS chicken or vegetable broth
  • 1 medium onion, chopped
  • 2 cups sliced crimini mushrooms
  • 1 medium tomato, seeds and excess pulp removed, chopped
  • 3 medium cloves garlic, chopped
  • 10 oz package frozen spinach, thawed and excess water removed [I think I would use fresh]
  • salt and black pepper to taste
  1. Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.
  2. Add 1 tsp vinegar to water in a 10-inch skillet.
  3. While water is coming to a high simmer, in a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
  4. Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
  5. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.
Serves 4

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