O man, I have been eggs benedict crazy lately! Luckily I’ve found something equally as delicious- to me at least- that is also a good deal healthier! I’ve also learned to poach an egg… which has been fun and interesting!
- 1/2 whole wheat english muffin
- 1 egg
- 1 tbsp vinegar
- 2 handfuls of fresh spinach
- 3 thin slices of tomato
- salt & pepper to taste
Saute the 2 handfuls of spinach in a pan with a little olive oil until tender but not mushy.
Slice 2-4 thin slices of tomato depending on how much you like tomatoes…
To poach the egg: Bring about 4 cups of water to boil in a small pot, enough to cover the top of the egg. Once the water begins to boil add in a tbsp of vinegar (I read that you are supposed to use white wine vinegar but I didn’t have any) this is to help the egg whites stay together.
Crack the egg into a small bowl carefully- make sure you don’t break the yoke! Carefully pour the egg into the boiling water. Let boil for 3-4 minutes, 3 yolk is pretty runny, 4 yolk is hard. The egg whites in mine both times I’ve made them have gone everywhere but have stayed attached. Once you pull the egg out of the water they stick to each other and it looks like a normal poached egg. So, using a slotted spoon or the like, carefully pull the egg out of the water.
Toast the 1/2 of the english muffin.
Layer up! English muffin- tomato- spinach- egg- salt & pepper