Turmeric Poached Eggs

The addition of anti-inflammatory turmeric to these poached eggs adds a subtle spiciness that’s *just right*.

Turmeric Poached Eggs

Prep Time 10 mins
Cook Time 5 mins
Course Breakfast, lunch, Snack
Servings 2
Calories 219 kcal

Ingredients
  

  • 2 tsp pine nuts
  • 1 3/4 cups fresh spinach
  • 5/8 cup tomatoes halved
  • 1 TBSP olive oil
  • 1 TBSP white wine vingegar
  • 1 tsp ground turmeric
  • 2 eggs medium sized

Instructions
 

  • Heata dry frying pan and toast the pine nuts for 2 minutes, then set aside.
  • Inthe meantime, heat the oil in a frying pan and stirfry thespinach and tomatoes for 2 minutes on medium heat until wilted. Season withsalt and pepper.
  • Bringa pot of water to the boil and add in the vinegar and turmeric. Turn the heatdown so that the water no longer bubbles. Carefully break in the egg and poachfor 3 minutesrepeatwith the second egg.
  • Dividethe spinach over two bowls, top with the poached egg and sprinkle with toastedpine nuts. Season withsalt and pepper. Breakopen the eggs just before serving.

Notes

Per serving:
15 g fat
12 g carbs
14 g protein
Keyword Dairy-Free, Gluten-Free, Low-Carb
Laura Brigance, MS, CHC

Author: Laura Brigance, MS, CHC

Laura is a Nutrition Specialist and Certified Health Coach with a Master of Science in Nutrition. Her goal is to help working moms reduce inflammation, balance blood sugar, and regain natural energy with her CHEAT Codes to Wellness framework.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating