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Poached eggs with spinach and mushroom
Looking for a healthy and delicious breakfast recipe that's perfect for diabetics and those on the SOZA weightloss program? Look no further than this savory Poached Eggs with Spinach and Mushroom dish! Packed with protein and low in carbs, this recipe is easy to make and sure to impress.
For a complete meal, serve the poached eggs with a slice of whole-grain toast or a side of avocado. You can also switch up the greens by using kale or Swiss chard instead of spinach. And don't be afraid to get creative with your seasoning - a dash of hot sauce or a squeeze of lemon can add an extra kick of flavor to this already delicious dish!
2 large eggs
1 cup fresh spinach leaves
1 cup sliced mushrooms
1 tbsp olive oil
1 clove garlic, minced
Salt and pepper to taste
Optional: a sprinkle of grated Parmesan cheese
Heat the olive oil in a non-stick pan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Add sliced mushrooms to the pan and cook for 2-3 minutes until browned.
Add spinach leaves to the pan and cook for an additional 1-2 minutes until wilted.
Season the mixture with salt and pepper to taste.
Meanwhile, bring a pot of water to a gentle simmer.
Crack each egg into a separate ramekin or small bowl.
Once the water is simmering, use a spoon to create a gentle whirlpool in the pot. Then, carefully slide one egg into the whirlpool and let it cook for 3 minutes.
Use a slotted spoon to remove the poached egg from the water and place it on a paper towel to drain any excess water.
Repeat the poaching process with the second egg.
Serve the poached eggs on top of the spinach and mushroom mixture.
Optional: sprinkle with grated Parmesan cheese for an extra flavor boost.
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