Spinach and Poached Egg Muffins

Spinach and Poached Egg Muffins Healthy Recipe

1 Servings 10 min Cook

Macros/Serving: 374 Calories


2 Tbsp Vinegar
1 Muffin English Muffins
1 1/4 Cup Spinach
1 Tsp Nutmeg
2 Tbsp Sour Cream
2 Medium Egg
1 Dash Salt
1 Dash Pepper


Put a pan of water on to boil and add the vinegar.

Toast the muffin halves until lightly browned.

Meanwhile, heat the spinach through on a saucepan, just a few minutes; season to taste and add some freshly ground nutmeg and the sour cream.

When the water is at a simmer, break the eggs into a small cup and then carefully slide them into the water.

Turn the heat down and simmer for 3 minutes until the white has set and it's firm, but the yolks are still soft and runny.

Remove the eggs from the water with a slotted spoon.

Spoon the warm, cooked spinach on top of the muffin halves and then put the eggs on top of the spinach.

Season with salt and freshly ground black pepper and serve straight away.