Poached Egg & Spinach Salad


I usually don’t blog about salad. Frankly, salad tends to have a low sexy factor. A concoction of raw vegetables…yawn. I eat salad because it’s good for you, not because it has a particularly inviting taste or visual appeal. Until today, that is.

Today I bring to you a simple salad that gets kicked up a notch by none other than the poached egg. A perfectly poached egg is one of the most delightful things to enjoy. As far as eggs go, it is also easy to cook, quick, and low in calories. Topped with poached eggs, the spinach and tomato salad came to life. I highly recommend poking your fork into the egg to break the yolk, and allowing all the yolk-y goodness to ooze out over the entire salad. The nice thing is that this meal can work for breakfast, lunch or dinner, and literally takes less than five minutes to prepare. Let’s bring sexy back to salad, shall we?

Poached Eggs on Spinach Salad

2 eggs
1-2 handfuls of baby spinach
1/2 Roma tomato, chopped
feta cheese
salt & pepper to taste

On a medium size plate, toss together spinach, tomatoes and feta cheese. Set aside. Fill a small saucepan with 2-3 inches of water. Bring water to just below boiling. Crack one egg into a small cup (a 1/2 cup measuring cup works perfectly). Hold cup just over the water, and gently ease egg into the water. Repeat with the other egg. Let eggs poach for 3 minutes. Scoop eggs out with a slotted spoon, and place onto a paper towel. Gently pat eggs to remove excess water. With a spatula, transfer eggs onto salad. Add salt and pepper to taste. Makes one serving.

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