Turmeric Poached Eggs

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

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Turmeric Poached Eggs

  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Breakfast, lunch, Snack

Ingredients

Units Scale
  • 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

  1. Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
  2. In the meantime, heat the oil in a frying pan and stirfry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
  3. Bring a pot of water to a boil and add in the vinegar and turmeric. Turn the heatdown so that the water no longer bubbles. Carefully break in the egg and poach for 3 minutes; repeat with the second egg.
  4. Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season withsalt and pepper. Breakopen the eggs just before serving.

Notes

Per serving:

15 g fat

12 g carbs

14 g protein

Nutrition

  • Calories: 219

Keywords: Dairy-Free, Gluten-Free, Low-Carb

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turmeric poached egg breakfast healing bowls recipe
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 women reduce inflammation, balance blood sugar, and regain natural energy with an Anti-Inflammatory Diet + Lifestyle.

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