Poached Eggs on Spinach
Chicken protein supplies all essential amino acids and has the highest biological value. This means that our body converts it 100 percent into its own protein. The lecithin contained in egg yolk strengthens the nerves and promotes attention and concentration. And the latest studies show: eggs have little effect on cholesterol levels.
Absolute freshness is the secret of perfectly poached eggs: the egg white is then still nice and compact and adheres better to the yolk. So it does not flow too much apart in the vinegar stock.
(Percentage of daily recommendation)
| Calorie | 358 cal. | (17 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 50.9 μg | (85 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 146 μg | (49 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 39.8 μg | (88 %) | ||
| Vitamin B₁₂ | 2.4 μg | (80 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 771 mg | (19 %) | ||
| Calcium | 268 mg | (27 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 115 mg | |||
| Cholesterol | 475 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 garlic clove
- 3 tsps olive oil
- 1 tsp sugar
- ¾ cup Red wine
- salt
- peppers
- 1 shallot
- 9 ozs baby Spinach
- Nutmeg
- 2 Tbsps White vinegar
- 4 eggs
- 2 slices Whole Wheat Toast (toasted)
Preparation steps
Peel the garlic and chop finely. Heat 1 tablespoon olive oil in a skillet and saute the chopped garlic. Add sugar and red wine and bring to a boil.Cook until reduced to about 1/3 over medium heat. Season with salt and pepper and keep warm.
Peel the shallots and chop finely. Rinse the spinach well and drain. Heat the remaining olive oil in a small pot and saute shallots over medium heat until translucent. Add the spinach and saute for 3-4 minutes. Season with freshly grated nutmeg, salt and pepper.
Boil 1 liter of water with vinegar in another pot. Gently break the eggs (in separate bowls) so that the yolk remains intact.
Stir the boiling water vigorously with a whisk.
Quickly slide the eggs, one by one, into the boiling water (the swirling water will help keep them separate).
Once water has returned to a boil, remove pot from heat and let the eggs poach for 3-4 minutes.
Lift out the poached eggs with a slotted spoon and drain. Transfer the cooked spinach to plates, top with poached eggs and drizzle with the sauce. Serve with toasted bread.