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Poached Eggs Recipe

In this post, I share one more way we like to enjoy eggs in our house. Poaching eggs can be intimidating, but with egg poachers, the job is easily done, making you look like a pro!

Poached Eggs Recipe

How Many Eggs Can you Eat a Week?

I get this question all the time so I wrote a whole post about eggs, their health benefits, and if there’s such as a thing as too many eggs. Research shows that 3 eggs a day for 6 weeks did not raise cholesterol in healthy individuals and in people with high cholesterol. You can read the full post HERE.

The short answer is, you can eat 2 eggs a day. I typically have them 3 times a weeks, 2 eggs each time, plus here and there in baking.

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Egg poacher 2
Egg poachers from a home store (Target, Bed Bath and Beyond, etc) will make you look like a pro!

 

Poached eggs on spinach and sliced tomatoes

This is a super simple meal. I went with spinach and tomatoes but you can choose other veggies too like this egg salad.

 

Poached eggs on spinach and tomatoes
Recipe Type: Breakfast
Cuisine: American
Author: Nour Zibdeh
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 teaspoon olive or avocado oil
  • 2 eggs
  • 1/2 avocado
  • dash of garlic powder
  • 1 teaspoon freshly squeezed lemon juice
  • salt and pepper to taste
  • 2 cups baby spinach
  • 1 tomato on the vine
Instructions
  1. Bring 1 inch of water to a boil in a medium size pot with lid.
  2. Lower heat to simmering.
  3. Brush egg poachers with some olive oil. Place in the pot.
  4. Break the eggs into the poachers. Cover and simmer for 4-6 minutes until cooked to desired consistency.
  5. Meanwhile, mash the half avocado in a bowl. Season with garlic powder, salt, and pepper.
  6. Place spinach and tomatoes in your plate. Top with the poached eggs and the avocado.

What’s your favorite egg cooking method?

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