Poached Egg & Spinach Sandwich

& 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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