Poached Egg & Spinach Sandwich

Egg on top of tomato slices, spinach and English muffin

On a week-end morning when you have some time to cook, try this delicious and nutritious meal.  Don’t be intimidated by the poaching method, it sounds fancier than it really is.  By poaching the egg instead of frying you are cutting out the fat and still get a soft inside (as opposed to boiling).


4 whole wheat English muffins

3 cups steamed spinach

1 Tomato

4 Eggs

3 Tbsp mayonnaise

squeeze of Sriracha or Tobasco (if you don’t like it spicy you can leave this out)

Makes 4 servings


  1. Fill large saucepan with water and add 1 tablespoon of vinegar.  Bring to a boil.
  2. Cut tomato into slices.
  3. Mix the mayonnaise with the Sriracha in a small bowl and set aside.
  4. Once water starts boiling, reduce heat and bring to a simmer.
  5. Break egg, into a shallow, small bowl and gently slide egg into simmering water.
  6. Add the rest of the eggs in the same way, cover pot, turn off the heat and let sit for 2-3 minutes.
  7. In the meantime, toast English muffins in toaster and spread with mayonnaise mixture.  Add layer of steamed
  8. spinach and slice of tomato.
  9. With a slotted spoon take out eggs one at a time and let drain on a papertowel. Place on top of sandwich and serve immediately.

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