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Poached Eggs with Chicken and Creamy Spinach
and balsamic marinated tomatoes

Active: 50 min Total: 50 min
In this paleo-friendly take on classic Eggs Florentine, seared chicken breast cutlets are topped with creamy spinach and poached eggs.
Smarts: If calories aren't a concern, make this a true Eggs Florentine by adding Hollandaise sauce. We like this method for making it in the blender via The Kitchn. (Ingredients aren't in the grocery list, but you likely already have them in your kitchen.)


Poached Eggs with Chicken and Creamy Spinach:
  • Garlic - 3 cloves , chopped
  • Chicken breasts, boneless and skinless - 2 , halved and flattened
  • Spinach, baby - 10 oz , chopped
  • Eggs - 4
  • Vinegar, sherry (sub red or white wine vinegar) - 1 Tbsp
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Butter - 4 Tbsp
  • Lemon juice - 1 tsp
Balsamic Marinated Tomatoes:
  • Shallots - 1 clove , chopped
  • Tomatoes, cherry or grape - 2 cups , halved
  • Cilantro - 1 Tbsp , chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 2 tsp


  1. Shallots / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro- Prep as directed and combine. (Can be done 1 day ahead)
  3. Chicken - Halve chicken breasts. Place parchment paper over breasts and pound with a tenderizer, until breasts are about 1/2” / 1.25cm thick. Season with some salt and pepper and tenderize with a fork. (Can be done 1 day ahead)
  4. Marinate tomatoes - Combine shallots, tomatoes, cilantro, vinegar (the portion for the tomatoes) and olive oil. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
  5. Spinach - Chop spinach.
  6. Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer all the eggs to hot water quickly so they cook evenly.)

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  1. Fill a large saute pan with water. Add vinegar (the portion for the 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. If you've never poached eggs, here's a quick tutorial.)
  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 chicken and sear on both sides until cooked through, ~3 minutes on each side. Set chicken aside and return pan to heat.
  4. Add second part of cooking oil and then spinach and garlic and cover with a lid or foil. Cook spinach, covered until it begins to wilt, 3 to 4 minutes.
  5. Remove cover and saute spinach until fully wilted, ~1 minute more. Stir in butter and lemon juice and season with some salt and pepper.
  6. Remove pan from heat. Add chicken back to the pan and spoon some of the spinach over top. Cover to keep chicken warm while finishing eggs.
  7. When water is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
  8. Use a slotted spoon to transfer eggs to paper towel.
  9. Transfer chicken to serving plates along with spinach. Top each chicken breast half with a poached egg and season eggs with some salt and pepper.
  10. Serve chicken with marinated tomatoes on the side. Enjoy!



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