Poached Eggs with Lemon Wilted Spinach
Albany Low Gi 700g White Bread
Made with Low GI White Bread

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.

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