Poached Eggs & Greens
Eggs on toast would have to be one of my favourite breakfast dishes. It’s easy, quick and when done right, feels like a decadent cafe-style breakfast. This is my preferred way of eating eggs; nutritious, tasty and ready in less than 10 minutes! Best of all it gives you the chance to use all those delicious market ingredients while they are still vibrant and fresh.
- Squeeze of lemon juice
- Sprinkle of sea salt
- Freshly ground pepper
- Pinch of dried chili flakes
- 4 free range eggs
- a dash vinegar
- 4 slices good quality bread (seeded sourdough is my current favourite), toasted half tablespoon extra virgin olive oil
- 1 clove garlic
- 3 big handfuls fresh baby spinach, washed
- a handful cherry tomatoes
- 1/2-1 whole ripe avocado
- Fill half a medium saucepan with water, cover, and bring to the boil.
- While waiting for water to boil, in a small saucepan over medium heat gently sautee the garlic in the oil until fragrant.
- Add the spinach and sautee for a couple of minutes until it has cooked down. Remove from heat and put aside.
- Once water is boiling, reduce to a low heat and gently (but quickly!) lower four eggs (in their shells) into the water. Leave for no more than 10 seconds, and using a slotted spoon scoop the eggs out and pop to the side.
- Add a dash of vinegar to the water, and using a wooden spoon, create a clockwise current in the water, so that it is whizzing around in a circular direction.
- Quickly crack each egg one by one, and gently drop into the water. The clockwise movement of the water will ensure that the egg white doesn’t separate from the yolk.
- Leave to cook over a low heat, uncovered, until the eggs are poached to your liking, approx. 5 minutes in my case.
- While eggs are cooking, toast your bread, cut baby tomatoes in half and slice avocado.
- Layer each piece of toast with 1/8 – 1/4 of an avocado, and squeeze over a little lemon juice and a pinch of dried chili. Spoon 1/4 of the spinach onto each piece, and top with 1/4 of the sliced tomatoes. Sprinkle with a little sea salt.
- When the eggs are perfectly poached, remove with a slotted spoon, allowing any water to run off the egg before placing it on the toast.