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    Home » Breakfast » Turmeric Poached Eggs

    Published: Aug 31, 2020 · Modified: Aug 31, 2020 by Lisa Johnson

    Turmeric Poached Eggs

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    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. For more information, please visit my disclosure page.

    Jump to Recipe Print Recipe
    a bright yellow poached egg on a bed of sauteed spinach and cherry tomato halves sprinkled with toasted pine nuts.

    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.

    a turmeric poached egg in a white bowl sitting on a bed of sauteed spinach and cherry tomato halves sprinkled with toasted pine nuts.

    I am far from being a pro at poached eggs, and even I can pull this breakfast off!

    Turmeric Poached Eggs ingredients image with vinegar, oil, turmeric, eggs, tomatoes and spinach.

    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.

    water mixed with vinegar and turmeric simmering in a saucepan.

    Reduce heat until the water is no longer bubbles. Carefully break one egg into the water and cook for 4 minutes.

    an egg dropped into the hot turmeric water in the saucepan.

    Repeat with the second egg, or however many you are making.

    a turmeric poached egg in a white bowl.

    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.

    spinach tossed in oil in a large non-stick skillet.

    Add the minced garlic and tomato halves, cook for about 2 minutes until wilted.

    spinach, garlic and tomatoes cooked down in a large non-stick skillet.

    Season with sea salt and black pepper.

    In a separate skillet, heat the pine nuts without any oil for 2 minutes and set aside.

    toasted pine nuts in a small non-stick skillet.

    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.

    a turmeric poached egg in a white bowl, broken open over sauteed spinach and tomatoes and sprinkled with toasted pine nuts.

    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

    Cooking with Curls is a participant in the Amazon.com Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com

    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!!

    a turmeric poached egg split open over a bed of sauteed spinach and cherry tomato halves sprinkled with toasted pine nuts.

    Turmeric Poached Eggs

    Start your day with a healthy breakfast of Turmeric Poached Eggs with sauteed spinach and tomatoes sprinkled with toasted pine nuts.
    5 from 4 votes
    Print Rate
    Course: Breakfast
    Cuisine: American
    Keyword: poached eggs, turmeric, spinach, tomatoes
    Prep Time: 10 minutes
    Cook Time: 4 minutes
    Total Time: 14 minutes
    Servings: 2 Servings
    Calories: 169kcal
    Author: Lisa Johnson

    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
    Prevent your screen from going dark

    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!

    Nutrition

    Calories: 169kcal | Carbohydrates: 5g | Protein: 8g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 186mg | Sodium: 98mg | Potassium: 342mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2959IU | Vitamin C: 18mg | Calcium: 59mg | Iron: 2mg
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    Reader Interactions

    Comments

    1. Diana says

      September 02, 2020 at 12:30 pm

      5 stars
      I made this morning. Followed recipe exactly. It was even better than expected and easy! Thanks!

      Reply
      • Lisa Johnson says

        September 10, 2020 at 11:28 am

        Awesome! Thank you so much for letting us know, Diana. 🙂

        Reply

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