Paleo Spinach and Poached Eggs
Eggs might have ruled the breakfast-dom, but one food has been overshadowed, and probably give eggs a boost: spinach. It is a muscle builder (take it from Popeye), and contains folate and omega 3 fatty acids that lowers risks of stroke and heart diseases.
This Paleo Spinach and Poached Eggs just the ultimate combination. Give it a try.
- 1 tablespoon coconut oil, plus more for drizzling
- 3 bunches flat-leaf spinach (10 ½ cups), stems removed
- 4 large eggs
- Fill 2 inches of water in a straight-sided skillet. Place over medium heat and simmer until bubbles appear on the surface.
- In another large skillet placed on medium-high heat, warm coconut oil. Once heated through, add spinach and sauté until almost tender and wilted. Add salt and pepper to taste. Cover and continue cooking for a minute.
- Drain excess moisture by moving spinach into a clean colander.
- In a small bowl, carefully crack one egg. Slowly add egg into skillet with simmering water without breaking. Do the same with the remaining 3 eggs. Cook eggs in simmering water for about 2 to 3 minutes until egg whites are done and yolks are still runny.
- In a plate lined with paper towels, drain poached eggs. Divide the spinach evenly among four bowls and top each with the poached egg. Sprinkle with salt and pepper to taste. If desired, drizzle with more coconut oil.