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Spinach and Poached Egg Muffins

Prep Time:

5 Minutes

Cook Time:

10 minutes


1 Servings


  • 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


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

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