Poached Eggs with Lemon Wilted Spinach
Low GI White Bread
Made with Low GI White Bread
VIEW BREAD BENEFITS

15ml white vinegar

2-4 eggs

 

Lemon Wilted Spinach:

15ml butter

¼ small onion, diced (optional)

150g baby spinach leaves, rinsed

5ml lemon zest

Salt and milled black pepper

 

To serve:

2-4 slices Albany Superior Low G.I. White Bread

60g butter

15ml lemon juice

Milled black pepper

Parmesan cheese shavings

Poached Eggs

Half fill a large saucepan with cold water and add the vinegar.

Bring to the boil over a moderate heat and then reduce the heat to a low simmer.

Crack an egg into a tea cup.

Using a wooden spoon, stir the water to create a gentle whirlpool.

Carefully tip the egg into the water.

Cook for 2 – 3 minutes for a soft yolk or 3 – 4 minutes for firm.

Remove egg from the water, using a slotted spoon. Trim the whites around the edges for a neater look.

Set aside and poach the remaining eggs.

 

Lemon Wilted Spinach

Melt the butter in a pan and gently fry the onion for 3 – 4 minutes.

Increase the heat and add the spinach, cooking for 2 – 3 minutes, or until wilted.

Finely grate lemon zest over the spinach and season with salt and pepper.

 

To serve:

 Melt the butter and lemon juice in a small pan and season with pepper.

Arrange 1 or 2 slices of toast onto a serving plate.

Top with some of the wilted lemon spinach, 1 or 2 poached eggs.

Drizzle a little of the lemon butter over the eggs and top with shavings of Parmesan cheese.

X
Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.
Confirm