Breakfast time with a lovely combination of greens: broccoli and spinach for the win 🙂
Creamed spinach and broccoli with poached eggs
Servings: 2
Calories: 500kcal
Ingredients
- 350 g fresh spinach
- 250 g broccoli florets only
- 1 l low fat milk 1.5% fat
- salt and pepper to taste
- sweet paprika for garnishing
- 1 tsp garlic powder
- 4 eggs
- 1 tbsp vinegar
- 2 slices wholewheat bread
Instructions
- Wash the spinach leaf by leaf, wash the broccoli and separate the florets from the stems.
- Add the milk to a deep pot and bring to a boil.
- Add the broccoli florets and the spinach and add 1 tsp of salt.
- Leave to simmer until soft and creamy (about 40 minutes) on low heat, while stirring from time to time. Season with salt, pepper and garlic powder to taste at the end.
- Add 1l of water to another pot and heat up until tiny bubbles start forming on the bottom of the pot (don't bring to a full boil). Add the vinegar and swirl the water with a spoon.
- Drop the eggs carefully in the water (2 at most at a time) and cook until the eggs starts to come to the surface of the water (3 minutes at most).
- Serve the creamy spinach-broccoli with the poached eggs, toast and a good sprinkle of sweet paprika.
