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Poached Eggs and Spinach on Toast
Poached Eggs and Spinach on Toast
Start
the day right with this soft poached egg and spinach on buttery Hovis® Granary®
toast.
Printable version A4 | A5 | Index card
Serves 2
Ingredients
- 2 slices HovisⓇ GranaryⓇ Medium Sliced
- 2 tsps Butter, softened
- 2 Eggs
- 100g Spinach
Total time required
- Preparation time:
- Cooking time:
Instructions
- Bring a large pan of water to the boil and season with salt. Crack the eggs into two separate mugs and turn the water down to a gentle simmer.
- Swirl the water with a spoon and then one after the other, tip the eggs quickly into the water. Allow the water to settle and then cook the eggs for 2-3 minutes depending on how set you prefer the yolk.
- Meanwhile, put the spinach into a frying pan with a splash of water and some salt and pepper and allow to wilt.
- Toast the HovisⓇ GranaryⓇ, then butter it before topping with the wilted spinach. Remove the poached eggs from the water and dab gently with kitchen roll if they’re too wet, then place on top of the spinach.
- Sprinkle over some ground pepper and serve immediately.
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This recipe has been kindly provided by Hovis.