Turmeric Poached Eggs.

Serves 1 · Prep: 10 min · Cook: 5 min

Build Your Meal

Quality Protein
3–5 eggs

Non-Starchy Veggies
1¾ cups fresh spinach
⅝ cup tomatoes, halved

Healthy Fats
1 Tbsp olive oil
2 tsp pine nuts

Complex Carbs (Optional), choose one
1 slice toasted sourdough
1 serving seed crackers (Mary's Gone Crackers, Top Seedz)

Extras
1 Tbsp white wine vinegar, 1 tsp ground turmeric, sea salt and black pepper

Make It

1. Heat a dry frying pan and toast the pine nuts 2 minutes, then set aside.

2. Heat the olive oil in the same pan and stir fry the spinach and tomatoes 2 minutes over medium heat, until wilted. Season with salt and pepper.

3. Bring a pot of water to the boil, then add the vinegar and turmeric. Turn the heat down until the water stops bubbling.

4. Break in one egg at a time and poach 3 minutes each.

5. Pile the spinach and tomatoes into a bowl, top with the eggs, and scatter over the pine nuts.

Notes

• The turmeric goes in the poaching water, not on top. It stains the whites a deep gold as they set.

• Gentle simmer, never a boil. Rolling water tears the eggs apart before the whites can set.

• For the method, see how to make poached eggs.