Poached Eggs & Garlic Spinach
This dish is light, colorful, and delicious. It's a healthy way to start your day that will leave you feeling great. Plus it's Whole30, paleo, gluten free, and dairy free!
- Handful of grape or cherry tomatoes
- 1 or 2 eggs, (Fresh is best for poaching.)
- 1 tablespoon + 1 teaspoon olive oil
- 2 1/2 oz fresh spinach
- 1/2 teaspoon minced garlic
- 1/2 avocado
- crushed red pepper flakes
- Salt & pepper to taste.
Roasted Cherry Tomatoes
Spread your tomatoes on a baking sheet, drizzle with 1 teaspoon of olive oil, and roll the tomatoes in the oil so they're all coated. Sprinkle with salt. Bake for 15 to 20 minutes. (15 minutes works perfectly or me.) You'll know they're done when you see the skin crinkles and separates some from the tomato flesh.
Sauteed Garlic Spinach
Add 1 tablespoon of olive oil to a small skillet. Heat to medium heat. Add spinach leaves, garlic, and a sprinkle of salt. Stir the spinach and remove from heat once the leaves wilt. This can take 2 to 3 minutes but usually not more.
Fill a small pot with 2 to 3 inches of water. Heat on high until water is boiling. Then adjust heat so you have a gentle simmer.
Crack each egg into a small bowl or cup (only one at a time). Do not break the yolk. Carefully slip the egg into the water. (Bring the bowl close to the water when you do this so you're not dropping the egg in from a great distance.) Cook until your whites are set and yolks start to firm up just a bit. They should still have some jiggle to them but not be hard. This can take 2 1/2 to 5 minutes. (2 1/2 to 3 minutes gets me a runny yolk every time.) Carefully remove the egg from the water using a large slotted spoon. Place the egg on a plate or paper towel. Trim any white strands that formed.
Layer your garlic spinach and roasted tomatoes in a bowl or plate. Add 1/2 an avocado, sliced. Top with your poached eggs. Sprinkle with salt, pepper, and crushed red pepper flakes for a little heat.