Poached Eggs & Salad
Breakfast Recipe

Poached Eggs & Salad

Poached Eggs

This is one of my favourite meals and I would have this at least twice a week. You can virtually have a poached egg over a variety of meals and certainly not just for breakfast and especially delicious atop fried cauliflower rice


To prepare poached eggs make sure you use the freshest eggs. Fill a shallow pan with water to a depth of 8cm/3in, add a tablespoon of apple cider vinegar and a pinch of salt then bring to a simmer over low to medium heat.

Crack the egg and break over the pan just above the water. Poach for 3 – 5 mins to desired firmness. Remove with perforated spoon so that the water dissipates.


Serving suggestions:

2 eggs per person with some baby spinach, grated carrot, sliced cherry tomatoes and chopped walnuts (or salad of choice) I have used my Sweet Potato Green Salad in this photo!


Vegan option: Tofu Scramble

Be Well

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