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Poached Eggs and Vegetables

Poached Eggs and Vegetables
Author: Ginny Wright
Poaching is the easiest and most nutritious way to prepare eggs. Add some vegetables and you’ve got a full meal. Eggs aren’t just for breakfast anymore! [br][br][url href=”” target=”_blank”]These tools[/url] are a staple in my kitchen, especially when preparing root vegetables. I use this to julienne the sweet potatoes.
  • 1 tbsp. olive oil
  • 4 eggs
  • 1/4 c vinegar
  • 1 small onion, roughly chopped
  • 1 red bell pepper, diced
  • 1/2 large sweet potato, julienned
  • 3 c baby spinach, roughly chopped
  • 1/2 avocado, sliced thin
  • 1/2 c salsa, warmed
  1. In a large skillet heat olive oil. Add onion and pepper and cook until vegetables are soft, about 5-7 minutes. Add sweet potatoes and cook , 2-3 minutes. Right before you’re ready to eat stir in spinach and cook just until slightly wilted, 30 seconds.
  2. Fill another saucepan with 2-3 inches of water and bring to a boil. When water boils add vinegar. Carefully crack eggs into water so yolks remain intact. Cook eggs for 3-4 minutes then remove from water.
  3. Divide vegetable mixture between warm plates. Arrange eggs on top. Garnish with avocado slices and salsa.


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