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Poached Eggs with Creamy Spinach
and English muffins / marinated tomatoes

Active: 40 minTotal: 50 min

This is a sophisticated but approachable variation on breakfast for dinner that was last featured in 2018. Read through the recipe before getting started so that you can be sure everything finishes at the same time.
Smarts: Check out this video for tips on how to poach eggs.

Tags

Ingredients

Servings:
4
Metric
Poached Eggs with Creamy Spinach:
  • Garlic - 3 cloves, chopped
  • Spinach, baby - 10 oz, chopped
  • English muffins - 4, halved
  • Eggs - 8
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Butter - 2 Tbsp
  • Yogurt, plain or Greek - 1/4 cup
  • Lemon juice - 1 tsp
Balsamic Marinated Tomatoes:
  • Shallots - 1, chopped
  • Tomatoes, cherry or grape - 2 cups, halved
  • Parsley - 2 Tbsp, chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Tomatoes / Parsley - Prep as directed and combine. (Can be done 1 day ahead)
  3. Marinate tomatoes - Combine shallots, tomatoes, parsley, vinegar (portion for tomatoes), and olive oil. (Marinate for at least 10 minutes and up to a day.) (Can be done 1 day ahead)
  4. Spinach / English muffins - Prep as directed.
  5. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer the eggs to hot water quickly so that they cook evenly.)

Make

  1. Fill a large saute pan with water. Add vinegar (portion for eggs) and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
  2. Line a plate with paper towels and set it near the stovetop.
  3. While water comes to a boil, heat a frying pan with butter over medium-high heat. Add spinach and garlic to melted butter and cover with a lid or foil. Cook spinach until wilted, 4 to 5 minutes.
  4. Remove pan from heat and drain off any excess liquid. Stir in yogurt and lemon juice. Season with some salt and pepper. Set aside, covered, to keep warm.
  5. When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip each egg into the simmering water so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; remove one of the eggs and test it if needed).
  6. Use a slotted spoon to transfer eggs to paper towel.
  7. Toast English muffins.
  8. Season marinated tomatoes with some salt and pepper.
  9. Top English muffins with spinach and then poached eggs. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.

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Reviews

This meal has 20 reviews

Yummy. Basted eggs cuz it’s easier. Entire family enjoyed

By: Jessica
Posted: Aug 28, 2019
Diet: Original

quick and delicious!

By: Erica
Posted: Aug 28, 2019
Diet: Original

Pretty good. Added peaches on the side.

By: Robin
Posted: Aug 27, 2019
Diet: Original

Really good! I’ve made these components plenty of times before, but the taste on each of these dishes was great - from the sherry vinegar in the eggs to the parsley/shallot combo with the tomatoes. (I used white balsamic. And biscuits we already had on hand, which were great for soaking up the yolks.) This was also a super easy and healthy way to make creamed spinach! Update - highly recommend adding finely shaved aged Gouda to leftover tomato salad :)

By: Jessica
Posted: Aug 27, 2019
Diet: Original

Delicious and so easy!

By: Kayla
Posted: Aug 27, 2019
Diet: Original

We really liked this meal. Quick and very flavorful. A prefect meal to make for lunch. We will make again!

By: Emily
Posted: Aug 27, 2019
Diet: Original