Poached Egg with Spinach and Fruit

Poached Egg with Spinach and Fruit






Vegetarian, Diabetic, Gluten-Free, Lactose Free
A freshly poached egg served with wilted spinach and paired with fresh fruit.


2 tsp. white or rice vinegar
2 whole eggs (cage-free)
1 Tbsp. olive oil
3 cups baby spinach leaves (or 2 to 3 big handfuls)
Pinch of salt
Pinch of black pepper
1 banana (or 1 apple or 1 orange or 1 cup grapes)


1. Fill a medium saucepan halfway with water and bring the water to a low simmer. (If the water boils, lower the heat until it is simmering.)
2. Add the vinegar to the water.
3. Crack the eggs into 2 ramekins or small cups.
4. With a large slotted spoon, swirl the water to create a whirlpool. One at a time, hold the edge of the egg cups near the center of the whirlpool and gently drop the egg into the water.
5. Turn off the heat, cover the pan, and let the eggs poach in the hot water for 5 minutes, or until the eggs reach the desired doneness. (Alternatively, cook the eggs sunny side up, scrambled, or over easy in a small skillet coated with oil spray.)
6. Heat the olive oil in a small skillet over medium-high heat. Add the spinach, salt, and pepper. Saute until the spinach is just wilted, about 3 minutes. (Alternatively, you can cook the spinach in the microwave for about 30 seconds, or until wilted.)
7. Top the sauteed spinach with the eggs. Serve the banana on the side.

Nutritional Information

  • Total Fat: 23g
    • Saturated Fat: 5g
  • Cholesterol: 370g
  • Sodium: 275g
  • Protein: 18g
  • Total Carbohydrate: 39g
    • DietaryFiber: 8g
    • Sugar: 18g