If you’ve been following Bri Healthy for a while, you know that I am a longtime supporter of eating egg yolks. I wrote an entire article on it a while ago (click here to read it) that explained why it’s more than okay to eat the yolk and never look back in regret. For all you yolk lovers, it’s safe to say that you absolutely need to try this easy and delicious recipe.
I recently went to brunch with my dad in the Park Slope neighborhood of Brooklyn at a cute spot called Kiwiana. The food and the service were amazing. I ordered the Eggs Florentine with the hollandaise sauce on the side. Eggs Florentine is virtually Eggs Benedict with spinach instead of ham. I loved the dish. Truthfully, I love poached eggs over anything. That moment when you press into them with your fork and the yolk starts to drip out… these are the moments I live for. It’s the simple things in life that are the most amazing, and it’s the simple recipes that use only natural ingredients that are equally as awesome!
I knew immediately how I would recreate this. The only thing was that I had never attempted poaching an egg before. It can seem a bit intimidating if you’ve never tried it before. The fact that you drop an egg − such a delicate, vulnerable ingredient − into a bubbling whirlpool of scorching hot water and somehow it stays together and cooks seems almost farfetched. I looked up people’s tips on how to perfectly poach an egg, and on my first attempt, I produced two perfectly cooked poached eggs. It’s safe to say I’ll be poaching eggs more often! Moral of the story: always believe in yourself. 🙂
An important part about poaching eggs is that the water should not be boiling when you drop the egg in. It was my understanding that you cook them in boiling water, but it should actually be reduced to a high simmer after the water boils. It should still be bubbling, but not violently. Below is a picture of how the high simmer should look.
This recipe is not only easy to make, but it’s extremely healthy, super filling, and incredibly tasty! Food For Life (Ezekiel) bread products are my favorite, since they are made of sprouted grains and contain a good amount of protein, so I tried their English muffins for the first time with this recipe. The taste and the consistency was on point. The sautéed spinach was a super easy component and the poached eggs were simple as well. Try this recipe soon! It’s perfect for breakfast, brunch, lunch, a snack, or really any meal at all!
- 1 Ezekiel English muffin (or 100% whole wheat English muffin)
- 2 eggs
- ½ tablespoon apple cider vinegar (or plain vinegar)
- ½ tablespoon extra virgin olive oil
- 3 cups of baby spinach
- 1 clove garlic
- Black pepper
- Boil water in a medium-sized pot. Once boiling, reduce heat to a high simmer, so there are still bubbles coming up, but not vigorously.
- Add apple cider vinegar. This supposedly helps the egg to stay together once it hits the water.
- Crack the egg into a small bowl or measuring cup.
- Create a delicate whirlpool in the water by stirring a spoon in it a couple of times. This also helps the egg to stay together.
- Gently pour the egg into the water. Cook for about four minutes.
- Take the egg out with a slatted spoon and place on a piece of paper towel to dry.
- Repeat steps 3 to 6 with the second egg.
- Add ½ tablespoon olive oil to a frying pan. Heat on medium-low heat.
- Finely chop garlic and add to pan.
- When garlic is golden (not too browned), add spinach a little bit at a time. Once it begins to wilt, continue to add more until it's all in the pan.
- Add a pinch of salt and black pepper.
- Sauté until fully wilted. If this is ready before your eggs, place on a plate in the meantime.
- Toast English muffin and place on a plate.
- Top each half with sautéed spinach. Then top with each half with one poached egg.
- Enjoy by itself or with a side of fresh fruit.
- Calories: (with the ingredients I used) about 375