Skillet Poached Eggs with Spinach
MEATLESS | DAIRY-FREE | GLUTEN-FREE
Recipe © 2014 by Jessica Fisher and used by permission of The Harvard Common Press.
Prep Time3 minutes mins
Cook Time12 minutes mins
Total Time15 minutes mins
Course: Breakfast
Cuisine: Vegetarian
Keyword: breakfast, eggs, spinach
Servings: 4 servings
Author: Jessica Fisher
- 2 tablespoons olive oil
- 2 leeks halved lengthwise and thinly sliced crosswise into half-moons
- 5 ounces baby spinach
- 8 large eggs
- Kosher salt and freshly ground black pepper
In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.
Calories: 240kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 372mg | Sodium: 179mg | Potassium: 415mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4605IU | Vitamin C: 15.3mg | Calcium: 117mg | Iron: 3.7mg