Poached Eggs over Spinach & Mushrooms
(from gaijin’s recipe box)
Source: George Mateljan Foundation
Prep time: 10 minutes
Cook time: 10 minutes
Serves 4 people
Categories: Breakfast, Dinner, Eggs, Lunch
Ingredients
- 4 large free-range chicken eggs
- 1 tsp light vinegar, (rice, white wine, or apple cider)
- 1 TBS chicken or vegetable broth
- 1 medium onion, chopped
- 2 cups sliced crimini mushrooms
- 1 medium tomato, seeds and excess pulp removed, chopped
- 3 medium cloves garlic, chopped
- 10 oz package frozen spinach, thawed and excess water removed
- salt and black pepper to taste
Directions
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Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.
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Add 1 tsp vinegar to water in a 10-inch skillet.
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While water is coming to a high simmer, in a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
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Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
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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.