Poached eggs, spinach and parmesan on sourdough

Beautiful, softly poached eggs on hot buttery toast made from proper bread, spinach leaves and sharp salty parmesan.

Packs a great iron punch and is perfect after a hard workout. Have it with some citrus fruit to help iron absorption.
Serves: 1 • Prep: 5 mins • Cook: 5-10 mins • Easy 
Ingredients
  • 2 very fresh free range organic eggs
  • 2 slices of proper bread (flour, water, yeast, salt) – sourdough is good here
  • real butter
  • handful of spinach leaves
  • a few parmesan shavings
Instructions
Boil a frying pan of water, no vinegar or swirling required. Crack your fresh eggs in and poach them. If they are properly fresh they will poach beautifully.

Meanwhile toast the bread and butter it generously. We recommend Netherend Farm butter for its taste.

Pile the spinach leaves on the toast and top with the poached eggs. You can sauté the spinach – you’ll need 3-4 times as much.

Finish with a few parmesan shavings, sea salt and black pepper.
Nutrition info
Eggs are little packages of nutrition. They provide vitamin A, vitamin D, all the B vitamins, folic acid, and are a rich source of selenium (for thyroid function) and iodine as well as many other minerals. They are an excellent source of choline which helps our cells and nerves to signal, as well as with healthy construction of the cell walls.

Have this beautiful easy food in your life every day with our eatnaturally meal plans.

Love and eggs are best when they are fresh.
Russian proverb
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