Poached Eggs with Spinach and Oven Roasted Tomatoes
I love going out for breakfast on the weekend but sometimes its nice to be able to just sit in your pj’s and enjoy a hearty breakfast without leaving the house.
This poached egg recipe is super delicious and healthy and can be easily adjusted to suit your personal tastes. Its also a fraction of the cost of eating out!
4 eggs, organic
1 cup of frozen spinach, lightly thawed
1/4 brown onion, sliced
5-6 mushrooms, sliced
8-10 cherry tomatoes
2 slices of cheddar cheese
butter (for spreading)
2 slices of your favorite bread (I used a pecan walnut bread)
Salt and pepper
1.) To make your poached eggs: stretch a piece of plastic wrap over a small ramekin, making a little well in the center. Crack the egg into the well in the plastic wrap, gather up the ends and tie a knot. Place the bundles into boiling water and cook till desired firmness. Once cooked, cut bundle at the top and remove plastic wrap.
2.) Drizzle the tomatoes in some olive oil and place in the oven on a very gentle heat (about 200F) for 15-20 minutes.
3.) Saute the onions, spinach and mushrooms in a skillet in a litte butter and set aside. Season to taste.
4.) Toast the bread and spread with butter (or avocado) and top with a slice of cheese.
5.) To assemble: place the spinach mix on the bread, add the eggs and tomatoes. Sprinkle with fresh parsley and pepper to serve.