Breakfast gives us the opportunity to start each day with a healthy and nourishing meal. Today's recipe is in my breakfast repertoire for a while now and I must say it's one of my favorite: poached egg toast with spinach and feta. The toast is spread with a little Dijon mustard then a bed of fresh spinach is added, a few feta crumbles are sprinkled on top and at the end, the star of the dish, the delicious poached egg, brings everything together.
There are few things as satisfying or sublime as a really good poached egg on toast. It can be a little tricky to get it right but if you use fresh eggs, you shouldn't have any problems. A perfectly poached egg should have a runny yolk and a completely set egg white. There are many dishes that use poached eggs, such as Eggs Benedict which is another delicious option for breakfast or brunch.
The poached egg toast with spinach and feta recipe has all the nutrients your body needs for a healthy morning start. Eggs are a wonderful source of proteins, vitamin B2, A, calcium, phosphorous, iron and lecithin. Spinach is rich in Vitamin K, iron and manganese and the Greek feta cheese supplies with calcium and Vitamin B12. I believe you're going to prepare this recipe again and again for the same reason I do, it's satisfying and indulgent.
Breakfast is my favorite meal of the day and I always try to be creative and to diversify it. From the classic pancakes to porridge, muffins and quiche, my breakfasts are varied and well planned. I believe that adding breakfast to your daily routine can positively impact your energy level, weight and even our ability to focus and be productive.
Yield: 2 servings Time: 15 minutes
- 2 large fresh eggs
- 1/2 teaspoon vinegar
- 2 slices of your favorite bread (I used French baguette)
- 3 handfuls fresh baby spinach
- 2 tablespoons diced onion
- 2 tablespoons Feta cheese, crumbled
- 2 teaspoons Dijon mustard
- 1 tablespoon olive oil
- Heat a small saucepan of 3-inches water until it's almost boiling but not quite. Add the vinegar and bring it to a gentle boil. Crack the eggs into individual ramekins, being careful not to break the yolk. Use a spoon to stir the boiling water so that a little vortex forms in the center.
- Working with one egg at the time, slowly slip the egg into the center of vortex. Runny eggs take 2 minutes to cook, medium take 3 minutes and firm take 4 minutes.
- Remove the egg from the water with a slotted spoon and allow them to drain on paper towels for 1 minute.
- Repeat the steps 2 and 3 with the remaining egg.
- Heat a medium sauté pan over medium heat. Add the olive oil and once hot, add the onions and cook for 2 minutes until translucent. Add the spinach and sauté until just wilted. Season with salt and pepper.
- Toast the bread slices and spread them thinly with Dijon mustard. Add the spinach mixture on top and then add the crumbled feta cheese. Place a poached egg on top of each toast and sprinkle with a little salt and pepper.
- Serve warm.
Tips and Tricks:
- Do not add salt in the poaching water because it breaks up the egg whites.