Poached Eggs with Wilted Spinach

Have you ever poached an egg or any other food? I recently learned how to poach foods...and I am obsessed. It is super easy, super delicious, and looks totally glamorous. Since, I am a lacto-ovo-pescatarian, I am always looking for new ways to incorporate eggs into my diet. Typically, scrambled eggs and over easy eggs are on the menu, but I am so happy I started to switch it up.

Poaching is a really great cooking method because it does not require adding any fat (or sodium, depending on the liquid you choose). Foods can be poached in low sodium chicken/vegetable broths, juice, or wine. I took the easy route for my inaugural poaching adventure and just used water with a bit of vinegar.


  • English muffin (FODMAPers, use a gluten free one)
  • 1/2 cup fresh spinach
  • 1 egg
  • 1 Tbsp. white vinegar
  • Pinch of salt


  1. Toast English muffin.
  2. In a skillet, add 1/2 cup spinach and cook until it's wilted. Once wilted, put the spinach on top of the English Muffin.
  3. Meanwhile, in a saucepan, bring water, vinegar, and salt to a simmer - do not let it boil. Crack a very cold egg in a bowl or ramekin dish.
  4. One the water is simmering, begin to stir the water in a clockwise motion. Take the spoon out and as the water is still spinning drop the egg out of the ramekin dish into the water.
  5. Leave it alone. Let the egg cook with the heat still on it for 1-2 minutes.
  6. Remove the saucepan from the heat and let the egg sit for 5 minutes. Repeat, do not touch it.
  7. After five minutes, remove the egg from the water with a slotted spoon and place over the English muffin and wilted spinach.
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