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Soft Poached Eggs with Indian Salt & Wilted Spinach

by Ben Ford August 04, 2016

Soft Poached Eggs with Indian Salt & Wilted Spinach

This is one of my favourite quick breakfast’s that I’d love to share with you. It is simple, healthy and amazingly tasty. The egg yolk softens the toast to perfection and the Indian salt and balsamic add a sharp kick to the morning.

Eggs are incredibly good for you, that is just a fact. The folks over at Authority Nutrition wrote an excellent article which you can read here. With the addition of spinach you are adding even more goodness.  "Low in fat and even lower in cholesterol, spinach is high in niacin and zinc, as well as protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese". Read more about spinach here. 

Try this if your short on time but in need of an incredible start to the day. 

Ingredients

Large slice of ciabatta
olive oil
Balsamic vinegar
1 large free range egg 
Good handful of spinach leaves (rocket is a good alternative)
Indian salt to taste
Optional - Parmesan shavings 

Method

Mix together a tablespoon of olive oil with two or three drops of balsamic, season and set aside.

If using - shave some Parmesan to taste.

Crack the egg into a ramekin or shallow bowl taking care not to split the yolk. Mugs work fine too.

Set a timer to 4 minutes.

Bring a pan of water to a boil then turn the heat off completely. Slip the egg into the water, put the spinach in a steamer on top and start the timer.

 

Heat a large gulp of your best olive oil in a frying pan and toast the ciabatta to your liking, I usually go for a minute or two  on each side. Remove to a plate and top with the spinach over which you should drizzle the olive oil and balsamic mix.

Turn the timer off and carefully remove the soft poached egg to a plate with a piece of kitchen towel on it. Gently dab the egg with kitchen towel to remove excess water. Place on top of the spinach and ciabatta. If using then throw the Parmesan over the eggs before sprinkling well with Indian salt to taste. Perfection.

 




Ben Ford
Ben Ford

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