Poached Egg With Spinach and Tomato

Poached Egg With Spinach and Tomato is a dairy free and lacto ovo vegetarian recipe with 2 servings. One portion of this dish contains roughly 15g of protein, 20g of fat, and a total of 314 calories. For $2.3 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. It works best as a breakfast, and is done in about 20 minutes. If you have garlic, spinach leaves, grain bread, and a few other ingredients on hand, you can make it. 4 people have made this recipe and would make it again. It is brought to you by Foodista. Taking all factors into account, this recipe e

Instructions

1. 1

   Take a wide skillet and fill it with enough water so the eggs can be submerged. Bring it up to a steady boil and then drop the temperature so it's at a steady simmer.

2. 2

   Add the vinegar.Break one egg into a bowl and slowly pour into the boiling water. Do the same with the second egg.

3. 3

   Let it cook until the white is cooked around the yolk, about two to three minutes.In the meanwhile, heat another wide frying pan and add some olive oil.

4. 4

   Add the garlic and chilli and saut for about a minute until fragrant.

5. 5

   Add the spinach, mix gently and cover. Cook for a minute and shut off the heat. Season to taste with salt and pepper. Separate amidst the two slices of toast and add some slices of tomato.Top each bed of vegetables with a poached egg. Season with some salt and pepper.

6. 6

   Serve immediately.

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