Poached Eggs on a Wilted Spinach Nest

Quick Summary

A classic, nutrient-dense breakfast featuring soft-poached eggs nestled on seasoned, garlicky spinach. This dish is naturally low-carb, high in protein, and takes less than 15 minutes to prepare.

Ingredients

Preparation Method

1. 1. The Spinach Nest: Heat olive oil in a wide skillet over medium heat. Add garlic and sauté until fragrant. Add spinach in batches, tossing until just wilted. Season with salt and pepper. Divide into four mounds on plates.
2. 2. Prepare the Water: Fill a deep saucepan with 3 inches of water. Add vinegar and bring to a gentle simmer—not a rolling boil.
3. 3. The Poach: Crack an egg into a small ramekin. Use a spoon to create a gentle vortex in the water. Slide the egg into the center. Repeat for remaining eggs, cooking for 3 minutes for a runny yolk.
4. 4. Assemble: Use a slotted spoon to lift the eggs. Gently dab on a paper towel to remove excess water. Place two eggs on each spinach nest.

Nutrition Snapshot

Frequently Asked Questions

How do I stop the egg white from spreading?

Use a fine-mesh sieve to strain the thin, watery part of the egg white before poaching. This ensures only the firm whites remain.

Can I make this ahead of time?

Poached eggs can be stored in ice water for up to two days. Reheat by dropping them in hot water for 60 seconds.

Is this dish gluten-free?

Yes, this recipe is naturally gluten-free, dairy-free, and keto-friendly.