Poached Eggs on Spinach, Bacon and Onion

This is a favourite recipe of my husbands for breakfast, brunch, lunch or even supper.

It is so quick and easy and I usually have all the ingredients in my kitchen.

A quick method of poaching eggs and keeping their shape is to line a teacup or ramekin dish with cling film.; brush it lightly with oil and break an egg into it.   Draw up the edges of the cling film and twist together.   These little parcels can then be dropped into boiling water and simmered for the required length of time.

INGREDIENTS – serves one

1 onion, chopped
2 rashers of bacon, chopped (smoked or unsmoked)
1 bag spinach leaves
2 eggs
Small glug of olive oil or coconut oil

METHOD:

Gently sauté the onion in the oil over a medium heat until soft.

Add the bacon pieces and carry on frying, stirring occasionally.

Meanwhile, bring a saucepan of water to the boil and drop the egg parcels into it. Boil for four to five minutes depending on how well you like your eggs cooked.

Just before the eggs are ready, add the spinach leaves to the fry pan and quickly toss to wilt.

Arrange on a plate and top with the poached eggs.

Serve with a generous sprinkling of freshly-ground black pepper.

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Poached Eggs on Spinach, Bacon and Onion

To spice things up, add a few chilli flakes to the bacon and onion in the fry pan.

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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