Poached Eggs over Spinach & Mushrooms
Submitted by happyzhangbo
Silky poached eggs nestle into garlicky sautéed mushrooms, spinach, and tomatoes for a 15-minute breakfast that’s elegant enough for brunch but easy enough for a Tuesday morning.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minThis is the kind of breakfast that makes you feel like you’ve got your life together, even if you’re eating it in your pajamas.
The runny yolk becomes the sauce, mixing with the garlicky vegetables for bites that are rich and satisfying without being heavy.
High in protein and vegetables, low in fuss and cleanup.
Pro Tips
- Chop garlic and let it sit 5 minutes before cooking to maximize health benefits
- Keep the water at a gentle simmer, not a rolling boil, for tender egg whites
- Remove excess water from thawed spinach by squeezing in a kitchen towel
- Use a slotted spoon to gently lift poached eggs without breaking the yolk
- Serve on toasted whole grain bread or with roasted potatoes for a heartier meal
Ingredients
Directions
Chop onions and garlilc and let sit for 5 minutes to bring out their health-promoting properties.
Bring water to a high simmer in a 10-inch skillet with 1 teaspoon of vinegar.
In a separate skillet heat 1 tablespoon broth.
Healthy Sauté onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
Add tomato, garlic, spinach, salt and pepper and sauté for another 2 to 3 minutes.
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.
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