February 19th, 2019


Recipe: Garlic Sautéed Spinach & Poached Eggs

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If you’ve ever tried a classic Eggs Benedict, you know how delicious poached eggs can be atop warm toasted bread. But next time, try a bed of sautéed veggies instead. Poached eggs work beautifully on a bed of greens – and you’ll get to enjoy the vegetables’ nutritional benefits to boot. Garnish with cracked pepper and chili flakes, and you’ve got yourself a delicious and nutritious morning meal.


Gather your ingredients:

  • 4 eggs
  • 1 tbsp vinegar
  • Spinach
  • 1-2 cups of mushrooms, chopped (White or Cremini)
  • 1 small white onion
  • Garlic, 1-2 cloves diced
  • 1 tbsp olive oil, to sauté
  • Red chili flakes, to garnish



  1. Heat olive oil over medium heat. Sauté garlic, onions and mushrooms until softened.
  2. Poach your eggs (Refer to Quick Tip below). A few minutes before the eggs are finished, add spinach to the sauté mix, seasoning with a pinch of salt.
  3. To serve, pile a bed of spinach on each plate and top with two eggs. Sprinkle with chili flakes to taste.


Quick TipTo poach eggs, bring a medium-sized pot of water to boil with 1 tbsp of vinegar. Turn down the temperature to medium-low, reducing the rapid boil to a rolling pace. Crack one egg at a time into the water. Leave for 4 minutes for a soft-centre poach. Remove each egg with a slotted spoon, letting excess water drain before plating your dish.


Optional: Add sliced avocado or crumbled feta cheese for variety, or pair your dish with wholesome rye toast for a more filling meal.

Serves 2.