Poached eggs on spinach
Nutrition per serving
| Calories | 303 kcal |
| Protein | 16.9 g |
| Carbs | 6.3 g |
| Fats | 23.7 g |
| Saturated Fat | 15 g |
| Monounsaturated Fat | 4.5 g |
| Polyunsaturated Fat | 2.4 g |
| Sugars | 1 g |
| Fiber | 3.3 g |
| Sodium | 564 mg |
Ingredients
| Egg(s) | |
| Red Wine Vinegar | |
| Spinach | |
| Coconut Oil | |
| Ground Black Pepper | |
| Sea Salt |
1. Add water to pan. Add red wine vinegar, pinch of salt. Bring water to boil. Break eggs into separate cups or similar for poaching.
2. At the same time rinse and drain the spinach and place it in a hot pan prepared with coconut oil. Cook for 1 to 2 minutes, stirring frequently. Then leave to one side.
3. Once the water is simmering, lower the cups into the water. Reduce heat to minimum and cook for 3 minutes.
4. Take the cup eggs out of the hot water and transfer to a bowl with cold water for just about a minute. Then drain.
5. Add spinach in a stack to serving plate.
6. Place the eggs on the top of the spinach stack. Season with black pepper and serve.