Sauteed Spinach with Poached Eggs - Everyday Food with Sarah Carey

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add 10 cups of fresh spinach and sauté until it starts wilting down, about 1 minute.

Add 3/4 cup of chopped cilantro to the spinach and stir it in.

Season the spinach with salt to taste.

Squeeze out as much liquid from the spinach as possible using a sieve or colander.

Set the spinach aside.

In a small pot, bring water to a gentle simmer and add 1 teaspoon of white vinegar.

Crack 2 eggs into the simmering water and poach for about 2-3 minutes until the egg whites are set and yolks are runny.

Remove the eggs from the water and let them drain.

Serve the poached eggs on top of a bowl of cooked quinoa and sautéed spinach.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens