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Poached Eggs with Creamy Spinach
and breakfast sausages / marinated tomatoes

Active: 40 Total: 50
This is a sophisticated but approachable variation on breakfast for dinner that was last featured in 2019. 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.


Balsamic Marinated Tomatoes:
  • Shallots - 1 , chopped
  • Tomatoes, cherry or grape - 2 cups , halved
  • Cilantro - 2 Tbsp , chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 2 tsp
Poached Eggs with Creamy Spinach:
  • Garlic - 3 cloves , chopped
  • Baby spinach - 10 oz , chopped
  • Eggs - 8
  • Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Breakfast sausage patties, any paleo-friendly - 8
  • Butter - 2 Tbsp
  • Lemon juice - 1 tsp


  1. Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro - Prep as directed and combine. (Can be done 1 day ahead)
  3. Marinate tomatoes - Combine shallots, tomatoes, cilantro, 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 - Chop spinach.
  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.)

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  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 first part of cooking oil over medium-high heat. Add sausage patties and sear on both sides according to package directions (or until completely cooked through). Set aside, covered, to keep warm.
  4. Return pan to heat and add second part of cooking oil. Add spinach and garlic and cover with a lid or foil. Cook spinach until wilted, 4 to 5 minutes.
  5. Remove pan from heat and drain off any excess liquid. Stir in butter and lemon juice. Season with some salt and pepper. Set aside, covered, to keep warm.
  6. 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).
  7. Use a slotted spoon to transfer eggs to paper towel.
  8. Season marinated tomatoes with some salt and pepper.
  9. Top sausages with spinach and then poached eggs. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.



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