I love eggs.. Eggs over easy, an omelet, scrambled eggs, soft- or hard-boiled eggs, fried eggs…I have yet to find a way of serving an egg dish that I didn’t love.
The recipe below quickly became my favourite when I adopted Flat Belly Diet 3 years ago.
P.S. Don’t feel anxious about poaching eggs – the dash of vinegar in the water helps the eggs hold their shape.
Poached Eggs With Baby Spinach and Sun-Dried Tomato Pesto
- A handful of spinach
- 1 tbsp sun-dried tomato pesto
- 1 tsp vinegar
- Pinch of salt
- 1 large egg, preferably organic
- ½ whole wheat English muffin or whole wheat roll, toasted
- Black pepper, freshly ground
Rinse spinach; shake off excess water. In a large saucepan or Dutch oven, cook spinach, with just the water clinging to leaves, over medium-high heat, stirring occasionally, for 5 minutes or until wilted. Transfer to sieve; let cool enough to handle.
Meanwhile, heat a medium saucepan containing 1” of water to boil over high heat. Add the vinegar and salt and reduce the heat to low.
Break an egg into a custard cup and gently tip the egg into the water. Cover and simmer for 3 to 5 minutes until the whites are set and the yolk begins to thicken.
Place an English muffin or a roll on a plate; spoon pesto and add spinach on top.
Remove an egg with a slotted spoon, drain excess water and place on the spinach.
Grind some pepper over the top.