BRUNCH: Poached egg and spinach

Weekends were made for bacon and eggs, but a fry up is not the best way to start your day (at least not every weekend!). Here’s my alternative bacon and egg brunch that will go perfectly will some fresh orange juice and coffee.

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What you need:
1 egg
1 teaspoon of white vinegar
2 rashers of bacon
1 handful of spinach
3 slices of beef tomato
1/2 avocado
Salt and pepper

First off, poaching eggs is EASY. Don’t believe me? Give this a go, get yourself a frying pan, fill it with cold water and pop it on the hob. While the water is warming add the White vinegar, this is your egg poaching secret ingredient. The vinegar helps to seal the edge of your egg so no more do you need to swirl the water like a crazy person. When the water starts to form bubbles on the bottom of the pan, turn the heat down and crack your egg in, slowly and carefully. Now all you need to do is let it sit in the warm water, don’t let it boil because the bubbles will break the egg up.

Now you’ve got your egg in, get your bacon in a George Foreman, don’t have a GF grill? Why?! They are amazing, but you could always grill your bacon. Whilst your eggs and bacon are cooking grab your handful of spinach, I like my spinach raw but it’ll work just as well if you wilt it in a pan. Roughly chop your spinach and place it right in the centre of your plate. Slice three slices of the beef tomato and plonk them on top of your spinach. Now half your avocado, peel and slice, this can then go around your spinach on your plate. If you need a plan for the rest of your avocado take a look at my smoothie recipe here.

By now your egg and bacon should be about done, I like my bacon really crispy so I usually start my bacon a little earlier. Scoop your egg out of the water, rest it on some kitchen paper and pat the top to get rid of any water. The egg can then go right in the middle of your plate. Chop your bacon up and surround the egg and top with some salt and pepper.

Serving suggestion: fresh orange and coffee with almond milk.

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