Poached Egg With Spinach
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
Eggs
- 300g baby English spinach leaves
- 1 scant tbsp reduced-fat olive or canola oil margarine
- 4 tomatoes, halved
- 1 tbsp white vinegar
- 8 eggs
- 8 normal slices wholegrain bread, toasted
Dressing
- 300g baby English spinach leaves
- 1 scant tbsp reduced-fat olive or canola oil margarine
- 4 tomatoes, halved
- 1 tbsp white vinegar
- 8 eggs
- 8 normal slices wholegrain bread, toasted
- 125g low-fat plain yoghurt
- 1 small garlic clove, crushed
- 1 tbsp chopped chives
Method
- STEP 1Dressing; Mix together yoghurt, garlic and chives.
- STEP 2Wash spinach and put in large saucepan with the little water that is left clinging to the leaves. Cover pan for 3-4 mins, or until spinach is wilted. Add margarine, then season with ground pepper and toss together. Remove pan from heat and keep warm.
- STEP 3Put tomatoes, cut side up, under pre-heated grill and grill for 3-5 mins, or until softened and warm.
- STEP 4Fill a deep frying pan ¾ full with cold water and add vinegar to stop egg whites spreading. Bring water to gentle simmer. Gently break an egg into small bowl, then carefully slide into water, then repeat with remaining eggs. Reduce the heat so that the barley moves. Cook for 1-2 mins, or until eggs are just set. Remove with spatula. Drain on paper towels.
- STEP 5Top each slice of toast with spinach, an egg and some dressing. Serve with tomato halves. Season with pepper if desired.
