Friday, March 18, 2011

Poached Eggs over Spinach and Mushrooms

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This is a great recipe for a Sunday breakfast/brunch or for lunch or dinner. Cook and prep time is only 20 minutes. 
Some tips on this recipe: make sure there is enough water in the pan to poach the eggs and do not add salt as it dissolves the whites; keep the poaching water at a steady simmer, not boiling; remove eggs from the water with a slotted spoon and place them on a towel to remove excess water.
I found this recipe on  It is a great source of nutritional information and healthy cooking techniques.  If you are concerned about getting nutritional needs met through your diet, please check it out .
Cleo, Food Bank volunteer


4 large free-range chicken eggs
1 tsp light vinegar (rice, white wine, or apple vinegar)
1 TBS chicken or vegetable broth
1/2 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


1.  Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.
2.  Bring water to a high simmer in a 10-inch skillet with 1 tsp vinegar.
3.  In a separate skillet heat 1 TBS broth.  Healthy Saute* onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
4.  Add tomato, garlic, spinach, salt and pepper and saute for another 2-3 minutes.
5.  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.

*Heat broth in a stainless steel skillet over medium heat until it begins to bubble, add onions and sauté stirring frequently.
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