Poached Eggs on Spinach-Feta Toast
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Poached Eggs on Spinach Feta Toast
Photography by Jodi Pudge
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 398398 cal |
| pro | 19 g19g pro |
| total fat | 25 g25g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 23 g23g carb |
| fibre | 2 g2g fibre |
| chol | 389 mg389mg chol |
| sodium | 720 mg720mg sodium |
| potassium | 260 mg260mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 2020 iron |
| vit A | 3333 vit A |
| vit C | 33 vit C |
| folate | 4848 folate |
Eggs can satisfy any appetite any time of day. Try Omega-3 eggs, which are fortified with omega-3 fatty acids. If you don't have a large loaf of sourdough, just divide the spinach mixture among 8 slices of regular-size bread.
Ingredients
- 1/2 cup frozen spinach , thawed, finely chopped and lightly squeezed1/2 cup frozen spinach, thawed, finely chopped and lightly squeezed
- 1/2 cup crumbled feta cheese 1/2 cup crumbled feta cheese
- 1/2 cup finely chopped green onions 1/2 cup finely chopped green onions
- 2 tsp chopped fresh oregano , (or 1/2 tsp dried)2 tsp chopped fresh oregano, (or 1/2 tsp dried)
- 1 small clove garlic , minced1 small clove garlic, minced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp pepper 1/4 tsp pepper
- 3 tbsp olive oil 3 tbsp olive oil
- 4 thick slices sourdough bread , toasted4 thick slices sourdough bread, toasted
- 1 tbsp vinegar 1 tbsp vinegar
- 8 eggs 8 eggs
Preparation
In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch each of the salt and pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350ÃðF (180ÃðC) oven until cheese is slightly softened, about 10 minutes.
Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.
Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion.
Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towel–lined tray.
Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion.
Source : Canadian Living Magazine: September 2011
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