Turmeric Poached Egg on Spinach (No Sous Chef Required)
Poached eggs in turmeric water on wilted spinach and tomato, finished with toasted pine nuts. A low-spoon, vegetarian breakfast or lunch in about 15 minutes.
Equipment
- Frying Pan (or BBQ)
- Saucepan or pot
Ingredients
Spinach and tomato
- 400 g baby spinach
- 125 g tomato halved
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 pinch pepper
Poached eggs
- 2 medium eggs
- 1 tbsp white wine vinegar
- 1 tsp ground turmeric
To finish
- 2 tsp pine nuts
Instructions
Toast the pine nuts
- Heat a dry frying pan over medium heat.
- Add the pine nuts and toast for 2 minutes, until lightly golden.
- Tip the pine nuts into a bowl and set aside.
- Wipe the frying pan out with paper towel.
Cook the spinach and tomato
- Heat the olive oil in the frying pan over medium heat.
- Add the spinach and tomato and stir-fry for 2 minutes, until the spinach has wilted.
- Season with the salt and pepper.
Poach the eggs
- Bring a pot of water to the boil.
- Stir in the vinegar and turmeric.
- Turn the heat down until the water stops bubbling.
- Carefully break 1 egg into the water.
- Poach for 3 minutes, until the white is set and the yolk is still soft.
- Lift the egg out with a slotted spoon and let it drain for a few seconds.
- Repeat steps 11 to 13 with the second egg.
Serve
- Divide the spinach and tomato between 2 bowls.
- Top each bowl with a poached egg.
- Sprinkle over the pine nuts and taste, then add a little more salt and pepper if you like.
- Break open the eggs just before serving.
Notes
Best eaten straight away. Not suitable for the freezer. To skip the toasting step, leave out the pine nuts.
Nutrition
Serving: 1serve | Calories: 219kcal | Carbohydrates: 12g | Protein: 12g | Fat: 15g