Poached Eggs Over Spinach and Mushrooms

Don’t reserve this meal just for breakfast; it’s great for lunch or dinner as well. You may not think to enjoy vegetables with eggs, but it is a wonderful combination and a way to include more vegetables in your diet. Frozen vegetables are a good choice when fresh is not available, and it is also very convenient when you don’t have much time. This is a low-sucrose, low-starch recipe. Enjoy!

Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.

Ingredients

• 1 package frozen spinach (or use fresh spinach 1/2 pound)
• Mushrooms, sliced
• Red pepper, diced
• Onion, sliced thin
• 3 tablespoons low-sodium chicken or vegetable broth
• 1 teaspoon lemon juice
• 1 medium fresh garlic clove, pressed (optional)
• 1 tablespoon extra-virgin olive oil
• 2 eggs, preferably organic, poached
• salt and cracked black pepper to taste

Directions

1. Thaw spinach or place in boiling water until thawed. If using fresh spinach, wash and thoroughly dry.
2. Drain and press out excess water from spinach.
3. Heat 3 tablespoons broth over medium heat in a stainless-steel skillet.
4. When broth begins to steam, add sliced mushrooms, pepper and onion. Sauté for 4 minutes. Add spinach and sauté for 3 more minutes.
5. Transfer to a bowl. Toss vegetables with the remaining ingredients while they are still hot.
6. When water comes to a high simmer, poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach and mushroom mixture.

Serves 2

Recipe adapted from: The World’s Healthiest Foods