Poached Eggs Over Spinach
| 7 |
15 |
255 |
| Ingredients |
Minutes |
Calories |
|
| Prep |
Cook |
Servings |
| 5 min |
10 min |
2
|
High protein, no grains breakfast!
Ingredients
|
1/2 cup
|
Water, filtered
|
|
1 cup sliced
|
Tomato
|
|
6 cup
|
Baby spinach
|
|
4 large
|
Egg
|
|
1 pinch
|
Sea Salt
|
|
1/2 tbsp
|
Thyme, fresh
|
|
1 tbsp
|
Extra virgin olive oil
|
Instructions
- Heat a saute pan over medium-high heat, add the water, tomato, and spinach.
- Try to make small indentations in the eggshell and gently crack the eggs on top.
- Sprinkle with salt, pepper, and fresh thyme. Cover and allow to cook until eggs are done to your liking.
- The spinach should be wilted and the water evaporated.
- Serve drizzled with olive oil.
Notes:
Nutritional Highlights
- Eggs are a high-quality protein and an excellent source of B vitamins
- Spinach is extremely nutrient-dense and contains twice as much iron as other greens
Nutrition Facts
Per Portion
Calories
255
Calories from fat
163
Calories from saturated fat
40
Total Fat
18.1 g
Saturated Fat
4.4 g
Trans Fat
0.1 g
Polyunsaturated Fat
2.9 g
Monounsaturated Fat
8.9 g
Cholesterol
433 mg
Sodium
286 mg
Potassium
841 mg
Total Carbohydrate
8.2 g
Dietary Fiber
3.0 g
Sugars
3.7 g
Protein
16.4 g
Dietary servings
Per Portion
| Meat Alternative |
1.1 |
| Vegetables |
3.9 |
Energy sources
Meal Type(s)
