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Poached Eggs on Spinach with Prosciutto

By Jason Fung, MD

Poached Eggs on Spinach with Prosciutto

About This Recipe The trickiest thing about this recipe is getting the poached eggs right. Adding vinegar to the simmering water is a traditional—but risky—way to help the whites to form. If you get the quantity of vinegar wrong, you get horrid, rubbery egg whites. Yuck. Instead, make a whirlpool! This method works and you’ll...
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine American, Italian, Mediterranean
Servings 4 people
Calories 390 kcal

Ingredients
  

  • 4 eggs
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 lb spinach
  • ½ lb prosciutto slices
  • salt and pepper to taste

Instructions
 

  • Assemble, prepare, and measure ingredients. Crack eggs into teacups or ramekins. Thinly slice garlic. Line a plate with paper towels.
  • Bring a small saucepan of water to a boil. Turn down heat, make a whirlpool with a wooden spoon, and gently slide in two eggs. Set a timer for 3 minutes. When eggs are poached, carefully remove them to the plate with a slotted spoon. Repeat with the other two eggs.
  • In a skillet large enough to hold all the spinach, warm olive oil over medium heat and stir in garlic. Sauté garlic very briefly, then toss spinach in by the handful, adding more as it wilts. Once spinach has all wilted, turn off heat. Season with salt and pepper, remove to a bowl, and keep warm.
  • In the same skillet, add some olive oil if necessary and quickly crisp prosciutto slices, about 30 seconds per side.
  • To serve, make a nest of spinach on each of four plates. Top with a poached egg, season with salt and pepper, and serve with a couple of prosciutto slices on the side.

Nutrition

Nutrition Facts
Poached Eggs on Spinach with Prosciutto
Amount per Serving
Calories
390
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
10
g
63
%
Cholesterol
 
201
mg
67
%
Sodium
 
528
mg
23
%
Potassium
 
806
mg
23
%
Carbohydrates
 
6
g
2
%
Fiber
 
2
g
8
%
Sugar
 
1
g
1
%
Protein
 
16
g
32
%
Vitamin A
 
10892
IU
218
%
Vitamin C
 
32
mg
39
%
Calcium
 
142
mg
14
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword American, Breakfast, Italian, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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