Monday, February 26, 2007
YUMMY MONDAYS: Poached Eggs over Spinach & Mushrooms
Posted by Chalene Johnson
This healthy breakfast gives you a delicious way to enjoy the nutritional benefits of vegetables with your poached eggs in the morning. Using frozen spinach makes this recipe quick and easy to do with minimal effort. Which is always a plus for those of us who are constantly on the go...
Prep and Cook Time: 20 minutes
4 large free-range chicken eggs
1 tsp light vinegar, (rice, white wine, or apple cider)
1 TBS chicken or vegetable broth
1/2 medium onion, chopped
2 cups sliced mushrooms
1 medium tomato, seeds and excess pulp removed, chopped
3 medium cloves garlic, chopped
10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste
Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.
In a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.
Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.
Calories per serving: 180
Healthy Cooking Tips:
Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won't dilute the flavor of your mushroom, spinach mixture.
at 3:49 PM