Elegant and Easy Poached Egg in a Birdsnest
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 Thomas's Heart Whole Grains Bagel, toasted2 medium eggs, poached1/2 cup spinach, well drained2 oz Haas avacado, diced1/2 cup tomato, diced3 Tbs Red onion, diced fine1 tsp dried onion flakes1/2 tsp lemon juice *1/2 tsp sea salt1/2 tsp garlic powder1/2 Tbs parmesean cheese1 Tbs cider vinegar ***preferably fresh lemon or lime juice, however, bottled can be substitued for convenince. ** most of this will go into the poaching water to keep the egg white intact, however, leave out up to 1 tsp, to taste, to stir into the spinach. This will allow you to reduce the salt in the final dish and helps add a little zip to the spinach.
This makes 2 servings
1. Mix the diced avacado, tomato and finely diced red onion in a bowl. Add the lemon juice, garlic powder 1/4 tsp salt and freshly ground pepper to taste. Stir to coat. Let sit for 5 minutes while preparing the rest.
2. Steam the frozen spinach, without adding water, fully covered in the microwave for about 2-4 minutes (depending on your microwave). Don't overcook, you want it wilted but not dried out. Blot with towel if necessary to make sure it's not too wet.
Stir in a sprinkling of cider vinegar, the red onion flakes, garlic powder and black pepper to taste.
3. Toast the bagel to your liking. Set on a plate, this is the base of the presentation of your dish.
4. Add a bit of vinegar to water when poaching, to keep the egg white together. Poach the eggs and remove with a slotted spoon, gently resting the spoon with egg on a towel for several seconds to drain off excess water.
To Assemble:
Be certain all your ingredients are as dry as possible to keep from getting the bagel soggy. On top of your toasted bagel, place half the spinach (about 1/4 cup) as a bed and then spoon 1/4 of the avacado and tomato salad on top of the spinach. Gently place the drained egg on top of this and spoon 1/4 more of the avacado & tomato mixture on top and around the bagel. Lightly grate fresh parmesan cheese over the top, if desired and add a little more fresh ground black pepper. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
1. Mix the diced avacado, tomato and finely diced red onion in a bowl. Add the lemon juice, garlic powder 1/4 tsp salt and freshly ground pepper to taste. Stir to coat. Let sit for 5 minutes while preparing the rest.
2. Steam the frozen spinach, without adding water, fully covered in the microwave for about 2-4 minutes (depending on your microwave). Don't overcook, you want it wilted but not dried out. Blot with towel if necessary to make sure it's not too wet.
Stir in a sprinkling of cider vinegar, the red onion flakes, garlic powder and black pepper to taste.
3. Toast the bagel to your liking. Set on a plate, this is the base of the presentation of your dish.
4. Add a bit of vinegar to water when poaching, to keep the egg white together. Poach the eggs and remove with a slotted spoon, gently resting the spoon with egg on a towel for several seconds to drain off excess water.
To Assemble:
Be certain all your ingredients are as dry as possible to keep from getting the bagel soggy. On top of your toasted bagel, place half the spinach (about 1/4 cup) as a bed and then spoon 1/4 of the avacado and tomato salad on top of the spinach. Gently place the drained egg on top of this and spoon 1/4 more of the avacado & tomato mixture on top and around the bagel. Lightly grate fresh parmesan cheese over the top, if desired and add a little more fresh ground black pepper. Serve immediately.
Number of Servings: 2
Recipe submitted by SparkPeople user CCKELLY3.
Nutritional Info Amount Per Serving
- Calories: 292.6
- Total Fat: 9.9 g
- Cholesterol: 190.9 mg
- Sodium: 1,037.8 mg
- Total Carbs: 37.9 g
- Dietary Fiber: 8.3 g
- Protein: 15.3 g
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