Simple Poached Egg Dinner

You can never have too many main course recipes, so give Simple Poached Egg Dinner a try. One portion of this dish contains around 24g of protein, 42g of fat, and a total of 539 calories. This gluten free, dairy free, paleolithic, and primal recipe serves 2 and costs $3.48 per serving. 3 people have tried and liked this recipe. This recipe from Foodista requires full baby spinach, bacon, pasteurized eggs, and vinegar. From preparation to the plate, this recipe takes approximately 20 minutes. With a spoonacular score of 82%, this dish is super. Similar recipes include Simple Poached Egg Dinner, Simple Poached Egg Dinner, and Simple Poached Egg Dinner.

Servings: 2

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. Method:
2. Thinly slice the onion and saut over medium in the olive oil.
3. While onions are sauting remove the fat from the bacon and chop into pieces; discard the fat or reserve for another use.
4. Add bacon to onions and saut for about 10 minutes or until the onions are translucent and the bacon is almost cooked.
5. While bacon and onions are cooking bring about 3 inches of water to a boil and add the vinegar. Once boiling reduce heat to just barely simmer.
6. Add the spinach and turn with tongs until completely wilted and mixed with the bacon and onions. Saute for 2 minutes; just until spinach is cooked. Do not overcook!
7. Give the water a gentle stir and just after you add the spinach to the onions and bacon, drop the eggs in one at a time to poach. (first break the eggs into a cup) 3 minutes will give you medium firm egg; runny yolk and solid whites.
8. Divide the spinach evenly between two dinner plates and top with two poached eggs. Sprinkle black lava salt (if you have another kind of salt like truffle salt, that is great too!) and fresh ground black pepper. Serve with a large chunk of toasted baguette.

 

Step by step:

1. Add bacon to onions and saut for about 10 minutes or until the onions are translucent and the bacon is almost cooked.While bacon and onions are cooking bring about 3 inches of water to a boil and add the vinegar. Once boiling reduce heat to just barely simmer.

2. Add the spinach and turn with tongs until completely wilted and mixed with the bacon and onions.

3. Saute for 2 minutes; just until spinach is cooked. Do not overcook!Give the water a gentle stir and just after you add the spinach to the onions and bacon, drop the eggs in one at a time to poach. (first break the eggs into a cup) 3 minutes will give you medium firm egg; runny yolk and solid whites.Divide the spinach evenly between two dinner plates and top with two poached eggs.

4. Sprinkle black lava salt (if you have another kind of salt like truffle salt, that is great too!) and fresh ground black pepper.

5. Serve with a large chunk of toasted baguette.

Nutrition Information:

covered percent of daily need