It’s a new year, so naturally healthy, lean cooking is at the top of my to-do list. Inspired by a recent post by the fabulous chef Jamie Oliver, I decided to give poached eggs a try for this morning’s breakfast. My daughter wasn’t as impressed with today’s menu feature as I was, but I didn’t let her election to eat cereal rather than eggs and spinach get me down.
That being said, this recipe serves 1 so multiply it by the number of people you’re feeding.
1 Fresh egg
1 Handful of spinach or 6-8 large leaves
A few shavings of parmesean cheese (or 1 Tbs grated)
Dried cranberries (to garnish)
Salt + pepper
1. Bring a small pot of water to a boil. While that’s heating up, clean spinach and cut leaves into slices. Add spinach to plate.
2. Gently crack your egg into a small bowl (a coffee mug will work, too).
3. When the water has come to a boil, dial down the heat so the water now calmly simmers. When water is simmering, carefully add egg from small bowl to water. Set timer for 3 minutes.
4. Remove egg from water after 3 minutes with a slotted spoon. Lay it atop your bed of spinach. Slit the yolk if you desire.
5. Top the egg with cheese, cranberries, and salt and pepper.
Viola! A quick and healthy breakfast using seasonal ingredients. I think this would also be delicious with blue cheese and dried blueberries. I definately see this being added to our regular morning-eats rotation (much to my little one’s dismay).