Turmeric Poached Eggs
Farm fresh golden yoked eggs on a bed of lush green spinach, and tomatoes which are gently cooked along with the wilted spinach, and finally topped with lightly toasted pine nuts, the delectable seeds of pine cones, which are rich and creamy and finish the dish beautifully.
A great way to get a serving of turmeric into your diet, know for it’s anti-inflammatory properties and a great taste too!
2 tsp. pine nuts
1 ¾ cups (400g) of fresh spinach
⅝ cup (125g) of tomatoes halved
1 tbsp. mild olive oil
1 tbsp. white wine vinegar
1 tsp ground turmeric
2 medium-sized eggs
Heat a dry frying pan and toast the pine nuts for 2 minutes, then set aside.
In the meantime, heat the oil in a frying pan and stir-fry the spinach and tomatoes for 2 minutes on medium heat until wilted. Season with salt and pepper.
Bring a pot of water to the boil and add in the vinegar and turmeric. Turn the heat down so that the water no longer bubbles. Carefully break in the egg and poach for 3 min, repeat with the second egg.
Divide the spinach over two bowls, top with the poached egg and sprinkle with toasted pine nuts. Season with pepper and salt. Break open the eggs just before serving.
Serves: 2 . Prep: 10 mins . Cook: 5 mins
Nutrition per serving: 219 kcal . 15g Fats . 12g Carbs . 14g Protein