poached eggs with spinach + mushrooms
I haven’t had eggs benedict in a really long time but I wanted to try making a healthier version of them. For these eggs I used spinach sautéed with onions instead of ham. And instead of using a heavy hollandaise sauce I just added my favorite hot sauce to spice it up. This is a great protein, iron rich breakfast— heartier than I usually eat but sometimes you just need a hearty breakfast.
- Shiitake mushrooms
- Olive oil
- Roll (gluten free Against the Grain)
- Your favorite hot sauce
Chop up the onion and mushrooms and prep the spinach— if there are big stems you can take those off. Make as much of this as you want —can be eaten later as a side dish. Place about a TBSP of olive oil into a frying pan and add onions first. Once those start to soften add the mushroom and then the spinach last. Sauté until softened.
Start to boil the water for the eggs in a shallow sauce pan. Once the water has started to boil aggressively add the eggs to the water to start to poach. Let eggs boil for about 4 minutes to get to a medium cooking.
Toast the bread of your liking with a little olive oil drizzled on top. Place the veggie mixture on top and then the poached eggs on top of that. Add some avocado slices, hot sauce and ground pepper to your liking.