Tested till perfect Poached Eggs on Spinach-Feta Toast
Poached Eggs on Spinach-Feta Toast
Photography by Jodi Pudge

Poached Eggs on Spinach-Feta Toast

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: September 2011

Recipe5 out of 5 based on 6 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 1/2 cup 1/2cupfrozen spinach, thawed, finely chopped and lightly squeezed
  • 1/2 cup 1/2cupcrumbled feta cheese
  • 1/2 cup 1/2cupfinely chopped green oniongreen onions
  • 2 tsp 2tspchopped fresh oregano, (or 1/2 tsp dried)
  • 1 1small clove garliccloves of garlic, minced
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 3 tbsp 3tbspolive oil
  • 4 4thick slices sourdough bread, toasted
  • 1 tbsp 1tbspvinegar
  • 8 8eggeggs
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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 350°F (180°C) 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.

Nutritional Information Per serving: about

cal 398 pro 19g total fat 25g sat. fat 8g
carb 23g fibre 2g chol 389mg sodium 720mg
potassium 260mg

% RDI:

calcium 19 iron 20 vit A 33 vit C 3
folate 48
This recipe is featured on Your monthly meal plan: 31 healthy dinner recipes, week five
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