| 7 | 15 | 296 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 2 |
| 2 cup | Baby spinach (can use any type of greens) |
| 2 tbsp | Basil pesto (Sunflower Kitchen makes amazing pestos!) |
| 1/2 tbsp | Extra virgin olive oil |
| 1 pinch | Salt (to taste) |
| 1 dash | Black pepper (to taste) |
| 2 tbsp | Goat cheese, semi-soft (can use 1/2 an avocado for dairy free version) |
| 4 large | Egg |
Quick Tips:
To poach eggs: Add a large pot of water to your stove-top over medium-high. When the water hits an almost simmer, add a splash of vinegar to the water. Crack the egg into a small bowl (one egg at a time). Stir the water with a spoon to create a ’whirlpool' effect. Pour the egg into the middle of the swirling tornado and watch the egg white wrap around the yolk helping to bind it all together. Turn off heat & allow the egg to cook for 5 mins (or 8 if you like hard poached). Remove the egg from the water with a slotted spoon and serve.
Sunflower Kitchen is a great pesto brand to use for this recipe, or you can simply make your own.
For vegan substitutions, use tofu or tempeh instead of eggs.
Nutritional Highlights:
Spinach
Spinach is one of the best sources of plant-based iron.
Eggs
Eggs are a great high-protein breakfast option.
| Meat Alternative | 1.1 |
| Milk Alternative | 0.2 |
| Vegetables | 1.0 |
