Poached Egg + Spinach English Muffin
2 Poached eggs (see below instructions)
1 cup steamed spinach
1 toasted 100% whole grain English Muffin
Place 4 handfuls of spinach leaves into double boiler and steam until wilted. Plate on top English Muffin and top with a perfectly poached egg. Enjoy!
NUTRITIONAL INFO: Calories 345, Carbs 38g, Fats 10g, Protein 29g
If you make this recipe, be sure to snap a photo and hashtag it #Fitgirlxtina. I'd love to see what you create!
Follow these steps for the perfect poached egg:
Heat the water: Add enough water to come 1 inch up the side of a narrow, deep 2-quart saucier. Add 1 teaspoon kosher salt and 2 teaspoons white vinegar and bring to a simmer over medium heat. Meanwhile, crack 1 very fresh cold large egg into a custard cup or small ramekin. Use the handle of a spatula or spoon to quickly stir the water in one direction until it's all smoothly spinning around.
TIP: Use this whirlpool method when poaching a single serving (one or two eggs). For bigger batches, heat the water, salt and vinegar in a 12-inch nonstick skillet and do not stirAdd the egg: Carefully drop the egg into the center of the whirlpool. The swirling water will help prevent the white from "feathering," or spreading out in the pan.
Let it poach: Turn off the heat, cover the pan and set your timer for 5 minutes. Don't peek, poke, stir or accost the egg in any way.
Lift it out: Remove the egg with a slotted spoon and serve immediately. Alternatively, move the egg to an ice bath and refrigerate up to 8 hours. Reheat in warm water just before serving.