Turmeric Poached Eggs
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Last Updated on August 31, 2020 by Lisa Johnson
You wake up in the morning and decide that you would like something healthy for breakfast, but what? These Turmeric Poached Eggs are what! They are simple to prepare and go perfectly with sauteed spinach and tomatoes, zucchini noodles, or on whole wheat toast.
I am far from being a pro at poached eggs, and even I can pull this breakfast off!
See, wholesome ingredients that you probably already have on hand can be whipped up in no time.
How to Poach an Egg
Bring a pot of water to a boil and add the vinegar and turmeric.
Reduce heat until the water is no longer bubbles. Carefully break one egg into the water and cook for 4 minutes.
Repeat with the second egg, or however many you are making.
While the water is coming to a boil, heat the oil in a large skillet over medium heat. Add the spinach, toss to cover with the oil, and cook until it just starts to wilt.
Add the minced garlic and tomato halves, cook for about 2 minutes until wilted.
Season with sea salt and black pepper.
In a separate skillet, heat the pine nuts without any oil for 2 minutes and set aside.
Divide the spinach and tomatoes between two bowls, then top with an egg. Sprinkle with the toasted pine nuts, and season with salt and pepper.
Break eggs open just before serving.
Recipe Notes & Tips
- The pine nuts can be toasted ahead of time and stored in a sealed container.
- I broke my eggs into a small bowl, then dropped them into the water. Some of the egg stuck to the bowl which is why I have “strings” of egg on the side.
- Everything the turmeric touches will turn yellow, including your saucepan and strainer/spoon used to remove the egg. Do not use an antique or family heirloom to make this recipe!
What is Turmeric?
Turmeric is a flowering plant that is part of the ginger family. It looks very similar to ginger but has deep ridges on the skin.
Turmeric is a perennial, rhizome that is native to India and Southeast Asia that is grown between 68 and 86 degrees in wet conditions.
It is harvested and used fresh, or boiled in water and dried to be ground into a deep orange-yellow powder.
Turmeric powder has a warm, slightly bitter, black pepper-like flavor and earthy, mustard-like aroma.
more delicious egg recipes
- Classic Eggs Benedict
- Eggs Benedict Pizza
- Instant Pot Poached Eggs
- Classic Deviled Eggs
- Low Carb Breakfast Casserole
- Breakfast Egg Muffins
- Whole30 Breakfast Salad with Fried Egg
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Tools used to create this recipe
- 2 1/2 quart saucepan
- Silicone Slotted Spoon in yellow
- Ground turmeric root
- 12-inch non-stick skillet
- Raw pine nuts
Enjoy!!
Turmeric Poached Eggs
Equipment
- Saucepan
Ingredients
- 2 teaspoons pine nuts
- 1 tablespoon olive oil
- 1.75 cups baby spinach leaves 400 grams
- ⅝ cup cherry tomatoes, halved 125 grams
- 1 large clove fresh garlic, minced
- 4 cups water
- 1 tablespoon apple cider vinegar or vinegar of your choice
- 1 teaspoon ground turmeric
- 2 large eggs
Instructions
- In a small skillet, heat the pine nuts without any oil for 2 minutes and set aside.
- Heat the oil in a large skillet over medium heat. Add the spinach, toss to cover with the oil, and cook until it just starts to wilt.
- Add the minced garlic and tomato halves, cook for about 2 minutes until wilted. Season with sea salt and black pepper, set aside.
- Bring a pot of water to a boil and add the vinegar and turmeric. Reduce heat until the water is no longer bubbles. Carefully break one egg into the water and cook for 4 minutes.
- Repeat with the second egg, or however many you are making.
- Divide the spinach and tomatoes between two bowls, then top with an egg. Sprinkle with the toasted pine nuts, and season with salt and pepper. Break eggs open just before serving.
Notes
- The pine nuts can be toasted ahead of time and stored in a sealed container.
- I broke my eggs into a small bowl, then dropped them into the water. Some of the egg stuck to the bowl which is why I have “strings” of egg on the side.
- Everything the turmeric touches will turn yellow, including your saucepan and strainer/spoon used to remove the egg. Do not use an antique or family heirloom to make this recipe!
I made this morning. Followed recipe exactly. It was even better than expected and easy! Thanks!
Awesome! Thank you so much for letting us know, Diana. 🙂