Poached Eggs on Spinach-Feta Toast Poached Eggs on Spinach-Feta Toast

Image: Jodi Pudge

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.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine



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 facts Per serving: about

  • Sodium 720 mg
  • Protein 19 g
  • Calories 398.0
  • Total fat 25 g
  • Potassium 260 mg
  • Cholesterol 389 mg
  • Saturated fat 8 g
  • Total carbohydrate 23 g


  • Iron 20.0
  • Folate 48.0
  • Calcium 19.0
  • Vitamin A 33.0
  • Vitamin C 3.0
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Breakfast & Smoothies

Poached Eggs on Spinach-Feta Toast