I like to make poached eggs on the weekends when there's a bit more time for a leisurely breakfast or lunch. Poached eggs and spinach on toast are a traditional combination, but I add some avocado for another texture.
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1 ripe avocado, peeled, pitted, and cubed
Juice of 1/2 lemon
1/4 teaspoon sea salt (+ more to taste)
1 tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 pound spinach, stemmed and rinsed, but not dried
Ground black pepper to taste
2 tablespoons white vinegar
4 large eggs
4 slices gluten-free bread, toasted
Hot sauce (optional)
In a small bowl, combine the avocado with the lemon juice and 1⁄4 teaspoon salt. Set aside.
In a large skillet over medium heat, heat the oil. Add the garlic and cook for 1 minute, or until
fragrant. Add the spinach and cook until just wilted, using tongs to turn the spinach. Transfer
to a bowl and season with salt and pepper to taste. Wipe the skillet clean.
To poach the eggs, fill the clean skillet halfway with water and add the vinegar. Bring to a boil
over high heat. Break the eggs into 4 small bowls. Remove the pan from the heat and gently
slide the eggs into the skillet. Cover the pan tightly and let the eggs sit for 4 minutes, or until
the whites are set and the yolks are still runny.
Spread the reserved avocado on the toast. Spoon the warm spinach mixture on top. Using a
slotted spoon, carefully transfer the eggs from the skillet to the toast. Serve with the hot sauce
Makes 4 servings