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
- Toast English muffin.
- 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.
- 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.
- 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.
- Leave it alone. Let the egg cook with the heat still on it for 1-2 minutes.
- Remove the saucepan from the heat and let the egg sit for 5 minutes. Repeat, do not touch it.
- After five minutes, remove the egg from the water with a slotted spoon and place over the English muffin and wilted spinach.