Low FODMAP Poached Eggs with Sautéed Spinach Breakfast Print this recipe Details Serves: 1Number of ingredients: 7To prep: 5 minutesTo cook: 6 minutesDifficulty: Easy Nutrition per servingKilojoules: 1159Calories: 277Protein: 16.1gFat: 15.8gSaturated Fat: 3.6gCarbohydrates : 14.4gCarbohydrates per 100g: 6.6gFibre: 7gSodium: 505mgPotassium: 779mg Ingredients 2 eggs 1 cup baby spinach leaves, shredded 1 teaspoon garlic infused olive oil 1 teaspoon vinegar Salt & pepper to taste 1 slice gluten free, wholemeal bread, toasted* Method Bring a pot of water to a gentle simmer (not boiling) and add vinegar. Crack each egg into a small bowl. Swirl the water, gently slide in the eggs with a large spoon, one by one. Cook for about 3 minutes for a runny yolk or longer for firmer. Whilst eggs are cooking, heat olive oil in a saucepan. Add spinach, cook until just wilted. Season with salt & pepper. Cover and set aside. Remove eggs with a slotted spoon and drain on kitchen paper. Serve poached eggs on gluten free toast & spinach.
