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Spinach and Poached Egg Muffins
Prep Time:
5 Minutes
Cook Time:
10 minutes
Serves:
1 Servings
Ingredients
Vinegar Cider 2 tbsp
English muffins Whole-wheat 1 muffin
Spinach, chopped
Nutmeg Spices, ground 1 tsp
Sour cream Reduced fat, 2 tbsp
Egg Whole, fresh eggs 2 medium
Salt Table 1 dash
Pepper Spices, black 1 dash
Preparation
Step 1
Put a pan of water on to boil and add the vinegar.
Step 2
Toast the muffin halves until lightly browned. Meanwhile, heat the spinach through on a saucepan, just a few minutes; season to taste and add some freshly ground nutmeg and the sour cream.
Step 3
When the water is at a simmer, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the whites have set and are firm, but the yolks are still soft and runny.
Step 4
Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve.
Kcal 375
Carbs 38g
Fat 15g
Protein 25g