Skillet Poached Eggs with Spinach
Author: Jessica Fisher
Recipe type: Breakfast, Lunch, Dinner
- 2 tablespoons olive oil
- 2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
- 5 ounces baby spinach
- 8 large eggs
- Kosher salt and freshly ground pepper
- In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
- Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
- Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.
Serving size: 4 Calories: 234 Fat: 17.1 Saturated fat: 4 Unsaturated fat: .7 Carbohydrates: 7.6 Sugar: 1.8 Sodium: 164 Fiber: 2 Protein: 13.9 Cholesterol: 390
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/10/13/good-cheap-eats-cookbook-review/
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