Poached eggs over sautéed greens and toast


  • Prep Time10 mins
  • Total Time10 mins
  • Makes2 Servings
*PLUS Cooking time: 4 minutes
Poached eggs over sautéed greens and toast

Photo, Michael Graydon.

Chatelaine Triple Tested


  • olive oil

  • 1 large garlic clove, thinly sliced

  • 142-g pkg baby spinach, or dandelion greens, about 8 cups

  • generous pinch nutmeg

  • squeeze lemon juice

  • 1 tbsp white vinegar

  • 2 to 4 eggs

  • 2 large slices bread, such as multi-grain, focaccia or ciabatta

  • 2 slices prosciutto, or thinly sliced Black Forest ham


  • Lightly coat a large frying pan with oil. Set over medium-low. Add garlic. Sauté until golden. Add spinach, nutmeg and pinches of salt and pepper. Increase heat to medium-high. Sauté until greens are wilted, 1 to 3 min. Squeeze juice overtop. Turn heat off. Leave pan on burner to keep warm until eggs are ready.

  • Meanwhile, poach eggs by filling a wide pot with about 2 in. (5 cm) of water. Add vinegar. Bring to a boil over high. Then reduce heat to low so water is barely simmering. Crack an egg into a small dish. Slip egg into water. Repeat with remaining egg. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min. Meanwhile, toast bread. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb water. Top each piece of toast with prosciutto, sautéed greens and egg.

Chatelaine Basics: How to poach eggs

Nutrition (per serving)

Calories 174, Protein 12g, Carbohydrates 11g, Fat 9g, Fibre 2g, Sodium 386mg.