Poached Eggs over Sauteed Greens and Toast
Our open-faced sandwich, with a soft poached egg, salty prosciutto and hearty greens, makes a light weeknight meal. If you’re starved, poach two eggs for each sandwich.
Ingredients
- Olive oil
- 1 large garlic clove, thinly sliced
- 5-oz (142-g) pkg baby spinach, about 8 cups (2 L), or 8 cups (2 L) lightly packed dandelion greens
- Generous pinch of nutmeg
- A squeeze of lemon juice
- 1 tbsp (15 mL) white vinegar
- 2 to 4 eggs
- 2 large slices of bread, such as multi-grain, focaccia or ciabatta
- 2 slices prosciutto or thinly sliced Black Forest ham
Preparation
Step 1
1. Lightly coat a large frying pan with oil. Set over medium-low. Add garlic. Sauté until golden. Add spinach, nutmeg and pinches of salt and pepper. Increase heat to medium-high. Sauté until greens are wilted, 1 to 3 min. Squeeze juice overtop. Turn heat off. Leave pan on burner to keep warm until eggs are ready.
2. Meanwhile, poach eggs by filling a wide pot with about 2 in. (5 cm) of water. Add vinegar. Bring to a boil over high. Then reduce heat to low so water is barely simmering. Crack an egg into a small dish. Slip egg into water. Repeat with remaining egg. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min. Meanwhile, toast bread. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb water. Top each piece of toast with prosciutto, sautéed greens and egg.
Nutrients Per Serving
12 g protein, 9 g fat, 11 g carbohydrates, 2 g fibre, 133 mg calcium, 386 mg sodium, 174 calories