POACHED EGGS WITH SPINACH AND FETA

POACHED EGGS WITH SPINACH AND FETA

This is my favourite weekend breakfast. Two soft poached eggs nestled on top of a spinach feta sandwich.

POACHED EGGS WITH SPINACH AND FETA

Course Breakfast
Servings 2

Ingredients
  

  • 2 organic eggs
  • 1 tsp apple cider vinegar
  • 4 mini pita rounds
  • 2 frozen spinach nuggets
  • 1 small shallot finely chopped
  • 2 ounces feta
  • 1 tbsp olive oil 
  • salt & pepper to taste
  • paprika 

Instructions
 

  • In a frying pan on medium heat, add the olive oil. Add spinach, and shallots. Sauté until spinach is cooked and shallots softened, add salt and pepper.
  • Cut feta into cubes and add to spinach. Turn off heat and mix together letting the feta melt slightly.
  • In a pot of boiling water, add the apple cider vinegar. The vinegar stops the egg from breaking up. Add egg to the water. Let poach for 3 minutes. Take out of water and let drain on paper towel. 
  • Toast mini pitas. Make 2 sandwiches with the pitas and spinach mixture. Top with poached eggs. Finish with a sprinkle of pepper and paprika.

Notes

I love the multi grain pitas from pita break. If you can’t find mini pitas, cut a large one into 4 pieces. Make sure they are the thick ones.
I always have frozen spinach in my freezer. The nuggets are the perfect portion and great for cooking with. You don’t have to defrost the spinach, the nuggets are small enough that they will defrost in the pan. If you have fresh spinach use 2 cups full. 
Use salt and pepper to your preference. Remember the feta is salty, so I add a little bit of salt. 
This can be a one or two serving recipe depending on how many eggs you want. 


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