Having had a very long lie in on Saturday (along with my daughter) I knew that a healthy brunch was definitely called for! Spying 2 bags of baby leaf spinach that needed using up I had an idea loosely based on something my mum used to serve which was spinach in a white sauce with a poached egg on toast. As a kid I loathed this dish but I’d love it now! However I didn’t have the patience to make a white sauce as it was getting late by now and I needed something quick so I decided to wilt the spinach down with some garlic and oil and give it a quick frying towards the end.
My daughter who usually avoids steamed spinach was tucking into her Quick Poached Egg & Garlic Spinach Bagel like there was no tomorrow and the compliments were flying from my son and hubby too. It really was a lush and healthy brunch, which we enjoyed so much so that we had it again the following day for lunch but this time using a bag of shredded spinach (which takes a little longer to cook) and as I didn’t have any more bagels I used toast.
What’s your favourite healthy brunch? Do let me know in the comments below!
I’m entering this dish into:
Club Sandwich which is run by Cakeyboi and The Crafty Larder
No Waste Food Challenge run by Elizabeth’s Kitchen Diary & hosted by Veggie Desserts – this spinach had been in the fridge for a week so needed using up!
Simply Eggcellent run by Belleau Kitchen
Meat Free Mondays run by Tinned Tomatoes
CreditCrunchMunch which I run with Fuss Free Flavours because the spinach cost me 4p and the bagels just 1p!
Quick Poached Egg & Garlic Spinach Bagel
- 4 Bagels toasted & buttered
- 4 Eggs
- Splash of white distilled vinegar
- 2 tbsp Rapeseed oil
- 4 large Garlic cloves crushed
- 2 x 240g bags Baby leaf spinach or 1 x 400g Spinach shredded
- Freshly ground salt & pepper
- Heat the oil in a wok and gently fry the crushed garlic for a minute without colouring.
- Add the spinach and seasoning, tossing in the garlic oil.
- Put a lid on the pan to allow the leaves to wilt, removing a couple of times to toss the leaves (particularly if using spinach not baby leaf spinach).
- Meanwhile poach your eggs by filling a small frying pan with boiling water from the kettle and a splash of vinegar.
- Crack you eggs one at a time into a ramekin.
- Gently lower the ramekin into the boiling water tipping out the egg, and as you lift the ramekin back out sweep it up and back over the egg to keep it a nice shape.
- Time for 3 minutes for a yolk with a runny middle (or to your preference).
- Once the spinach has wilted (takes a few minutes) turn up the heat and fry for a couple of minutes (the baby leaves tend to release a lot of water so just squeeze on the edge of the pan before serving).
- The eggs once ready should be placed with a slotted spoon onto a plate lined with a couple of sheets of kitchen towel to absorb the water.
- Divide the spinach into 4 and use a slotted spoon to serve onto the bagels, followed by the egg and bagel lid. Enjoy!