Poached Egg, Spinach, and Feta Toast
PREP: 5 MINUTES
COOK: 15 MINUTES
SERVINGS: 2 SERVINGS
Healthy, protein-rich, and easy poached egg, spinach, and feta toast makes a wonderful brunch recipe. Simply poach eggs on the stovetop using our Egg Poacher & Omelet Folding Pan.
- 4 cups baby spinach
- 1/2 Tbsp salted butter
- 2 Tbsp feta cheese
- 2 eggs
- 2 slices sourdough bread or bread of choice
- 1/4 tsp cracked pepper
Preheat saute pan and melt butter over medium heat. Add spinach and sauté for about 3 to 4 minutes. Gently fold in feta cheese and remove from heat.
Fill one side of Egg Poacher & Omelet Folding Pan with 1 cup water and place the poacher insert on top. Close the lid and heat it until the water is boiling. Crack the eggs into the poacher and cook with the lid on for 3 minutes and 45 seconds. Turn off the flame and let it sit for 30 seconds. Open the lid and let sit for another 30 seconds.
Divide spinach mixture on two slices of toasted bread. With a small spatula, gently remove the eggs from the poacher and place on top of spinach. Sprinkle with fresh pepper and enjoy!
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