Poached Eggs on Spinach & Tomato

  • 215 Calories
  •  Cook Time 5 Mins
  •  Serves 2


  • 200G Spinach
  • 1 Teaspoon Olive Oil 
  • 4 Medium Tomatoes Roughly Chopped
  • 50G Feta Crumbled
  • 2 Eggs
  • 1 tablespoon Apple Cider Vinegar
  • Black Pepper
  • 1 Slice Of Wholemeal Or Gluten Free Bread Toasted (Optional)


Step 1

Add some water to a pan and bring to a simmer. 

Step 2

Meanwhile heat the oil in a frying pan over a high heat. Add the spinach stirring until it starts to wilt then remove from the heat.

Step 3

Once the water in the pan is simmering, add the Apple Cider Vinnegr, crack each egg into a separate cup or glass. Stir the water gently until you form a mini whirlpool. Pour the eggs at the same time gently into the whirlpool and simmer gently for 4-5 minutes until the whites are cooked and the yolks are just beginning to set, but still runny.

Step 4

Mix the tomatoes and feta in a bowl and season with black pepper to your liking.

Step 5

Serve the eggs on top of the spinach with the tomato and feta mixture scattered over. If including the toast serve alongside.

By Elaine Baxter, Qualified Nutrition Adviser - Owner Food Wise Enfield.  

Elaine helps females who are one or all of the following;


active and working,
to carve out some time for just them in their busy day
to be themselves, and be inspired to nourish their body,
spend a short amount of time every day working on easing stress of everyday life ,
so that they can feel more energetic and feel better.

Message 083 371 6831 to book

your Online Private One-to-One Nutrition Consultation.