Servings: 2
Calories: 380kcal
Ingredients
Spinach
- 450 g spinach leaves frozen
- 2 garlic cloves
- 100 g greek yogurt 2% fat
- 1 tbsp corn starch
- 1 pinch salt
- 1 pinch black pepper
Tomatoes side
- 200 g cherry tomatoes
Poached eggs
- 4 eggs (2 per serving)
- 3 l water
- 1 tbsp vinegar
Serving
- 2 slices of whole-wheat bread (1 per serving)
- 1 pinch chili salt
Instructions
Spinach
- Put the frozen spinach in a frying pan with the lid on medium heat. Stir from time to time until completely defrosted.
- Mince the garlic cloves and add it in the pan along with the yogurt and the corn starch. Season with salt and pepper.
- Stir and cook until completely boiled.
Tomatoes side
- Preheat the oven at 190C.
- Put the cherry tomatoes on a parchment paper in a baking tin and put in the oven for 20 mins.
Poached eggs
- Put the water in a pot on medium heat. Leave there until it almost boils (this means that only small bubbles are detaching from the pot's bottom).
- Add the vinegar to the water then break the eggs directly in the pot one by one (it helps if you create a gentle vortex with a spoon - this will make the white stick to the yolk).
- When cooked on one side, the egg will rise to the surface of the water. Turn it on the other side and leave for 3 mins more.
- Scoop out the eggs on a paper towel to drain completely
Serving
- Toast the bread slices and cut them in half.
- Put the spinach on top of the bread slice and the eggs on the spinach (one egg per half a bread slice).
- Grind chili salt on top and enjoy!