I love poached eggs. It's comforting and such a treat to have on the weekends for brunch. But it doesn't just have to be a brunch item. Poached eggs are easy to make and when you add spinach to the mix it packs on a daily dose of Vitamin A. This recipe is easy peasy and the toasted almonds create a nutty sauce when mixed with the runny egg yolk.
Spinach with Almonds and a Poached Egg
1 1/2 cups of baby spinach
1/4 cups of toasted almonds
1 tablespoon of distilled white vinegar
Salt and Pepper to taste
Makes 1 Serving
Bring a pot of water to a boil. Toss in the spinach and cook for about 1 minute. Drain the spinach and leave aside. Next, pour the vinegar into the same boiling water and bring down to a simmer. Crack the egg into a mug and slowly pour the egg into the simmering water. The vinegar ensures the whites stay together and the mug allows the poached egg to keeps its shape. Cook the egg in the simmering water for 3-5 minutes, depending on the desired doneness of the whites. Add the toasted almonds to the spinach and top with the poached egg.