Tuscan Poached Eggs
This easy recipe for Tuscan Poached Eggs is perfect for breakfast, lunch or dinner!
Servings: 4
Calories: 272kcal
Ingredients
- 24 ounces Prepared Tomato Sauce choice of flavor
- 2 cups Baby Spinach packed
- 4 large Eggs
- 4 Slices Multigrain Bread or sourdough
- Olive oil
- 4 Slices Mozzarella Cheese
Optional Garnish
- chopped parsley
- torn basil
- grated parmesan cheese
Instructions
- Drizzle each slice of bread with olive oil and grill on a grill pan until toasted or toast in oven for 4-5 minutes. Set aside.
- Place sauce in a skillet over medium heat. Cook until warmed thru, about 4 minutes. After 4 minutes, stir in spinach to wilt. Reduce heat to low.
- Crack an egg into a small bowl and gently slide it onto sauce in pan. Repeat with remaining eggs. Cover and allow the eggs to cook about 8-11 minutes, depending on how you prefer your egg yolk prepared. Be sure egg white has firmed up.
- Top each piece of toast with a slice of mozzarella. Spoon sauce over mozzarella and then carefully transfer an egg on top of each toast.
- Garnish with parsley, basil and/or parmesan cheese if desired.
- Serve immediately.
Nutrition
Calories: 272kcal | Carbohydrates: 23g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 208mg | Sodium: 1193mg | Potassium: 749mg | Fiber: 5g | Sugar: 8g | Vitamin A: 2605IU | Vitamin C: 16mg | Calcium: 255mg | Iron: 4mg