Turmeric Poached Egg
Gluten Free | Dairy Free | Low Calories | Vegan | Quick | Nuts
Serves 2
Prep Time10 Mins
Cooking Time5 Mins
219
kCal
15g
Fats
12g
Carbs
14g
Protein
Ingredients
2 tsp. pine nuts
1 ¾ cups (400g) of fresh spinach
5/8 cup (125g) of tomatoes halved
1 tbsp. mild olive oil
1 tbsp. white wine vinegar
1 tsp ground turmeric
2 medium-sized eggs
Method
Instructions:
Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
In the meantime, heat the oil in a frying pan and stir-fry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
Bring a pot of water to the boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 min, repeat with the second egg.
Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season with pepper and salt. Break open the eggs just before serving.
2 tsp. pine nuts
1 ¾ cups (400g) of fresh spinach
5/8 cup (125g) of tomatoes halved
1 tbsp. mild olive oil
1 tbsp. white wine vinegar
1 tsp ground turmeric
2 medium-sized eggs
Instructions:
Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
In the meantime, heat the oil in a frying pan and stir-fry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
Bring a pot of water to the boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 min, repeat with the second egg.
Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season with pepper and salt. Break open the eggs just before serving.