2 Serves
15 Mins
Bring a medium saucepan filled with water to a gentle simmer and add a splash of vinegar if desired.
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Vitamin E
2 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
140 µg / 400 µgCalcium
82 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
49 mg / 420 mgPhosphorus
285 mg / 1,250 mgPotassium
301 mg / 4,700 mgSodium
317 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
4 g / 20 gCholesterol
413 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 gCarefully crack the poached eggs into the simmering water and cook for 3-4 minutes until the whites are set but the yolks remain runny.
While the eggs poach, heat olive oil in a frying pan over medium heat and add the fresh spinach, tossing until just wilted.
Season the wilted spinach with salt and pepper, then serve the poached eggs on top of the spinach bed.
9
g47
g11
g
