Poached eggs seem like a fancy delicacy, but they are so simple to make. Eating the whole egg provides you a healthy dose of healthy fat and protein, both which will fuel your brain and body. Add in the spinach, tomato and avocado, and you have yourself a winning breakfast here! Feel free to sub out fried eggs, or any way you like your eggs cooked on this one.
| Prep Time | 5 minutes |
| Cook Time | 7 minutes |
| Servings |
people
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Ingredients
- 4 Large eggs
- 1 Cup spinach divided evenly
- 1 Small tomato sliced and divided evenly
- 1/2 Medium avocado sliced divided evenly
- 1/2 tsp white vinegar
- salt to taste
- black pepper to taste
Ingredients
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Instructions
- Poach eggs by bringing water and vinegar in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling.
- Working with the eggs one by one, crack egg into a small cup, then place cup near the surface of the hot water. Gently pour the egg into the water. With a spoon, nudge the egg white closer to the yolk. This will help the egg hold together. You may also use an egg poaching pan.
- Turn off the heat and cover. Let sit for 4 minutes, until the egg whites are cooked.
- Lift eggs out of pan and transfer to a plate. Top with spinach, tomato, and avocado. Add hot sauce if you wish. If you are unable to poach eggs, pan fry in coconut oil instead.
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