Breakfast
Dinner
Poached or Fried Eggs with Sautéed Spinach
Ingredients
- 2 eggs
- 120 g spinach
- 3 g oil
- 40 g whole-grain bread
- salt, pepper
Allergens
- Cereals containing gluten
- Eggs
Nutrition per serving
- Energy
- 298 kcal
- Protein
- 20 g
- Carbohydrates
- 22 g
- Fat
- 14 g
- Fibre
- 5 g
Preparation
Heat the oil in a non-stick pan and add the well-washed spinach. Sauté over medium heat for 3–5 minutes, until softened. Season with salt and pepper (and a little garlic, if you prefer).
For the poached version: bring a pot of water and a little vinegar almost to a boil, create a whirlpool and add the egg in the centre. Cook for about 3 minutes.
For the fried-egg version: cook the eggs in a non-stick pan, covered, without additional fat.
Toast the slice of whole-grain bread for a crisp texture.
Arrange the spinach on the bread, place the eggs on top and season to taste.
