POACHED EGGS, WILTED SPINACH AND PULLMAN LOAF TOAST WITH BACON, ONION AND TOMATO JAM
Steps:
- For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve.
- For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates.
- Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving.
- For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water¿the idea is to create an egg Jacuzzi, a very gentle cooking method.
- Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny.
- Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano.
- Serve with a pitcher of freshly squeezed grapefruit juice.
EGGS WITH SPINACH AND TOMATOES
This bright breakfast is loaded with vegetables, so you get an early start on eating well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.
Nutrition Facts : Calories 277 g, Fat 20 g, Fiber 4 g, Protein 17 g, SaturatedFat 5 g
POACHED EGGS WITH SPINACH AND TOMATOES
Unlike its inspiration, Eggs Benedict, this breakfast is light and healthy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
- Meanwhile, heat oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add spinach and garlic to skillet; cook, stirring, until spinach has just wilted, 1 to 2 minutes. Discard garlic.
- When water is boiling, add vinegar; turn off heat. Using tongs, tilt ramekins in pan, and slide eggs into water. Cover; let stand until whites are opaque and yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put eggs on paper towels to drain. Trim whites.
- Divide spinach among four plates; lay a poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
Nutrition Facts : Calories 209 g, Cholesterol 425 g, Fat 14 g, Fiber 2 g, Protein 15 g, Sodium 457 g
POACHED EGGS WITH SPINACH AND TOMATOES
Steps:
- Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
- Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.
- When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.
- Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
- Notes
- Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
- Fit to Eat Recipe
- (Per serving)
- Calories: 209
- Fat: 14g
- Cholesterol: 425mg
- Carbohydrate: 7g
- Sodium: 457mg
- Protein: 15g
- Fiber: 2g
BAKED EGGS WITH SPINACH & TOMATO
A rustic dish with a delicious combination of flavours and just four ingredients, try whipping it up for brunch
Provided by Good Food team
Categories Brunch, Main course
Time 20m
Yield Serves 4
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
- Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.
Nutrition Facts : Calories 114 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.43 milligram of sodium
More about "poached eggs with spinach and tomatoes recipes"
POACHED EGGS WITH SPINACH AND TOMATO SAUTé
From producemadesimple.ca
Servings 4Estimated Reading Time 2 mins
- Fill a saucepan with about 3-inches (8 cm) of water. Heat until water simmers gently; stir in the vinegar. Break a cold egg into a small dish or saucer. Holding the dish just above simmering water, gently slip the egg into the water. Repeat with remaining eggs. Cook, in barely simmering water, for 3 to 5 minutes or until the white is set and yolk is cooked to desired level of doneness. Remove eggs with slotted spoon. Drain well on paper towel.
- Meanwhile, heat the oil in a nonstick skillet set over medium-high heat. Add the garlic and dried oregano. Cook, stirring, for 30 seconds to 1 minute or until garlic is softened. Add tomatoes, basil, oregano, paprika, salt and pepper. Sauté for 30 seconds.
- Add the spinach and sauté for 1 minute or until it begins to wilt and the tomatoes are warm. Divide mixture evenly between 4 plates and top with poached egg.
EGGS IN PURGATORY - WELL PLATED BY ERIN
From wellplated.com
4.9/5 (13)Total Time 25 minsCategory BreakfastCalories 341 per serving
- Heat the olive oil in a large, ovenproof, nonstick skillet over medium-high. Add the onion and cook, stirring often, until the onion is translucent, about 3 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Stir in the chickpeas, tomato sauce, oregano, salt, and red pepper flakes. Bring to a simmer and let cook until slightly thickened, about 3 minutes. Stir in the spinach a few handfuls at a time, letting it wilt. With the back of a spoon, make 4 indentations in the sauce. Crack one egg inside of each, then sprinkle the Parmesan cheese over the whole dish.
- Carefully transfer the pan to the oven. Bake until the egg whites are set but the yolks are still soft, 10 to 12 minutes. Remove from the oven and sprinkle with fresh basil. Serve hot with baguette slices.
POACHED EGGS WITH CREAMY SPINACH | COOK SMARTS
From mealplans.cooksmarts.com
SKILLET EGGS WITH SPINACH AND TOMATOES | THE IN FINE …
From infinebalance.com
SPINACH AND TOMATO PASTA WITH A POACHED EGG RECIPE
From self.com
POACHED EGGS & GARLIC SPINACH - THE WHOLE COOK
From thewholecook.com
BUTTER-POACHED EGGS WITH SPINACH RECIPE - BBC FOOD
From bbc.co.uk
Category Brunch
CREAMY POLENTA, SPINACH & HEIRLOOM TOMATOES RECIPE | GET …
From eggs.ca
EGGS WITH CHICKPEAS, SPINACH, AND TOMATO RECIPE | MYRECIPES
From myrecipes.com
POACHED EGGS WITH SPINACH AND LENTILS | RICARDO
From ricardocuisine.com
HOW TO MAKE POACHED EGGS - SWEET AS HONEY
From sweetashoney.co
POACHED EGGS WITH SAUTéED SPINACH AND YOGURT SAUCE RECIPE
From recipes.net
TOMATO SOUP WITH POACHED EGGS - SHOP.NATVIA.COM
From shop.natvia.com
ZOODLES WITH SPINACH AND PARMESAN RECIPE - KETOCYCLE.DIET
From ketocycle.diet
EGGS IN TOMATO SAUCE WITH CHICKPEAS & SPINACH RECIPE - EATINGWELL
From eatingwell.com
HY-VEE SEASONS | A DIGITAL MAGAZINE FROM HY-VEE COVERING FOOD,…
From seasons.hy-vee.com
RED QUINOA WITH SPINACH, CHERRY TOMATOES, AND POACHED EGGS
From bonappetit.com
11 RECIPES THAT MAKE YOUR EGG THE STAR - THEKITCHN.COM
From thekitchn.com
SPINACH AND POACHED EGG ON TOAST RECIPE - BBC FOOD
From bbc.co.uk
37 BEST POACHED EGGS RECIPE IDEAS FOR AN EGG-CELLENT MEAL!
From cookingchew.com
AVOCADO TOAST WITH TOMATOES AND A POACHED EGG [BREAKFAST RECIPE]
From theemtspot.com
BAKED EGGS WITH SPINACH AND TOMATOES - BUDGET BYTES
From budgetbytes.com
CHERRY TOMATO OMELET WITH ARUGULA SALAD RECIPE
From ketocycle.diet
POACHED EGGS RECIPE | COLES
From coles.com.au
You'll also love