Turmeric Poached Eggs
Start your day with a healthy breakfast of Turmeric Poached Eggs with sauteed spinach and tomatoes sprinkled with toasted pine nuts.
poached eggs, turmeric, spinach, tomatoes
baby spinach leaves
cherry tomatoes, halved
fresh garlic, minced
apple cider vinegar
or vinegar of your choice
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.
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!
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