Easy Poached Eggs and Best Brunch Recipe

smoked salmon

🥗Healthier: smoked trout

💰Cheaper: canned salmon

Canned salmon is more affordable while still providing omega-3 fatty acids.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt offers a lower calorie option with a similar creamy texture.

Fill a nonstick skillet with water almost to the top and bring it to high heat.

Add a couple of tablespoons of vinegar to the water to help the eggs hold their shape.

Crack the eggs into small cups for easier transfer into the water.

Once the water is hot, reduce the heat to medium and gently place the eggs into the water.

Cover the skillet and poach the eggs for about 3-4 minutes, checking to ensure the yolks remain runny.

Use a slotted spoon to remove the eggs from the water and place them on a plate.

Prepare a dressing by squeezing the juice from one wedge of lemon (about a teaspoon) into a bowl.

Add two teaspoons of olive oil, minced ginger, minced garlic, black pepper, and salt to the bowl and mix well.

Toss about 2 cups of spinach with the dressing until well coated.

Prepare fennel by cutting off the bottom, slicing it in half, and removing the core, then chop it into thin pieces.

Add the chopped fennel to the spinach salad.

Chop some green onion and reserve a bit for garnish, then mix the rest into the salad.

Toast slices of bread until golden brown, either on a plate or separately.

Distribute the dressed greens evenly on the plate, then place the poached eggs on top.

Add a small amount of smoked salmon next to the eggs on the plate and garnish with reserved green onion.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens