Green Eggs – Poached Eggs on a Bed of Spinach

Not only will this dish help you break the fast, it is low in carbs and packed with nutrition, too. It is one of those recipes that is not really a recipe because it is so simple and variable . . . so I am just providing general guides. It’s also important to remember that spinach has a very high water content so it cooks way down. Consequently, the general rule is to use more than you think you’ll need.

Barry chopped the onions & scallions
+ sliced the red peppers before
starting on the actual
step-by-step preparation.

Poached Eggs on a Bed of Spinach   Enough for a couple of servings
Olive oil – about a tablespoon+
Onion – yellow 2 to 3 tablespoons, more or less
Spring onions (scallions), chopped – about 3
Red peppers, cut into thin slices – about ¼ or less of a pepper
Spinach – 1 giant handful+ per person
Dash of cayenne pepper
Kosher salt and coarsely pepper to taste
Poached egg(s)* – allow 1 or 2 per person

1.     Heat olive oil in a medium sized skillet on medium-high heat. Add  onions and peppers and sauté (if using other vegetables, add in order of whatever takes longest to cook).
Veggies are being sautéed.
2.     Add spinach and herbs/spices and cook until spinach is wilted.
Spinach has just been added to the pan.
After cooking the spinach loses it's natural water content and wilts way down.
3.     Meanwhile poach the egg(s)*.
4.     Lift egg(s) from water with slotted spoon and set gently onto the bed of spinach. Salt and pepper to taste.
Poached egg on sautéed spinach is now ready to eat!

Other Possible Additions:
o   Mushrooms – sauté with other veggies
o   Grated cheese
o   Other herbs & spices, or blends – lemon pepper, cumin, thyme, etc.
o   Cooked & crumbled bacon

How Barry poaches eggs using silicon cups instructions come from  
1.     Add about 2” of water to a saucepan.

2.     Spray the silicone egg cups with cooking spray. This will help you remove the cooked eggs more easily.

3.     Float the egg cups in the water.

4.     Bring the water to a boil.

5.     Crack one egg into each egg cup, taking care not to break the yolk.

Eggs are ready to cover and cook.
6.     Cover the saucepan.

7.     Allow the egg to cook from 2 to 4 minutes, depending on the desired level of doneness. Three minutes will usually yield a medium to firm yolk.

8.     Remove the egg poaching cups from the water, using a pair of tongs if necessary.

9.     Run a spoon around the edge of the egg to dislodge the egg from the cup.

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