Eggs Florentine with Spinach and Tomatoes

Prep time: 2-4 minutes

Makes 1 serving

Serving size: 1  

Ingredients  

2 eggs

1 tsp. white vinegar

1 English muffin

2 cups fresh spinach

¼ cup cherry tomatoes, sliced

1 tbsp. olive oil

½ tsp. pepper  

Instructions  

1. Bring a small pot of water to boil.

2. When the water has begun to boil, turn the heat to medium. Add a teaspoon of white vinegar.

3. Using a large spoon, stir the water until a small vortex forms, and the water continues in a circular motion on its own. Quickly stop stirring, and crack the eggs, pouring them into the center of the pot one by one. The vortex causes the egg white to encircle the yolk, rather than drift apart. The poached eggs should take about 4 minutes to cook. If you like the yolks less runny leave them in the water for a bit more time. Once cooked lower heat or turn off stove.

4. In a large frying pan, heat olive oil on medium heat. Add the sliced tomatoes and spinach and stir. Cover the spinach with a large pot lid to allow to steam (5 minutes).

5. Slice the English muffin in half and toast.

6. Once the spinach has wilted, place some on top of each toasted English muffin half.

7. Using a slotted spoon, remove the eggs from the water and place on onto each English muffin half.

8. Sprinkle with pepper and enjoy!

Nutrition Facts (per serving): Calories: 400; Carbohydrates: 31; Fat: 23 grams; Protein: 19 grams; Sodium: 420 mg; Fiber: 6 gramsRelated: Tropical Turmeric Smoothie  Select Health may link to other websites for your convenience.

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Reference: “Cooking Your Weigh to Health.” Intermountain Health, 2015. Web. 16 Oct. 2018.