Poached Egg with Grilled Tomato

Ingredients

• Egg1 count (55 g)
• Tomato1 count (130 g)
• Spinach1 cup (30 g)
• Garlic1 clove (3 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Heat water in a pot. Crack the egg in a cup and set aside.

2. 2

   Step 2

   Once boiling, cause a whirlpool using a spoon and gently place the egg in the middle.

3. 3

   Step 3

   Cook for 3 minutes and remove using a slotted spoon.

4. 4

   Step 4

   In the meantime, heat half the oil in a pan or grill over medium heat.

5. 5

   Step 5

   Slice the tomato and grill each side for 1 minute. Set aside.

6. 6

   Step 6

   Cut the spinach leaves into pieces and slice the garlic.

7. 7

   Step 7

   Add the remaining oil to the pan and stir-fry for 3-4 minutes.

8. 8

   Step 8

   Serve the poached egg with grilled tomato and garlicky spinach on a plate. Add salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Poached Egg with Grilled Tomato can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.