I love having poached eggs in the morning. Poached eggs are one of my favorite breakfast meals! Over the years I've found different ways to "jazz" the poached egg up a little bit and make it a little healthier – straying away from always putting eggs on toast. I hope you enjoy the recipe and can try it out sometime 🙂 it won't dissapoint.
1 cup whole spinach leaves/rinsed and stems removed
1/2 of an avocado diced
1/4 cup chopped red onion
2 slices of cheddar or swiss cheese cut into chunks
1/4 cup chopped cilantro
1/2 small squeezed lemon
1 tsp garlic powder
salt & pepper to taste
First, I prepare the salad by mixing all of the ingredients together on a small plate. I then work on poaching the eggs (see directions below).
Poaching the eggs:
To poach the eggs I fill up a small pot with water, but only about 1/3 of the way full. I then add about 2 tbsp of salt and 1/2 cup of white vinegar. I let the water mixture get to a very light boiling point and then add the eggs once I start seeing bubbles rise to the surface. I literally just crack the eggs and let them slowly plop into the pot of water. Wait about 10 minutes (longer if you like your yolks more well done) and then I used a large spoon with slits in it to pull out the eggs and drain the excess water.
Once the eggs are done and nicely poached, I just add them to the top of my salad mixture and add a dash of salt and pepper – voila! Delicious.
So simple, and so so GOOD!