Breakfast
Poached eggs with creamed spinach
Spinach is mostly water, so it has to be wilted and then squeezed before the cream goes near it, otherwise the cream simply thins out into green soup.
3gnet carbs
40gfat
16gprotein
435kcal
Per serving20 minServes 2
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Ingredients
For the whole dish · serves 2
- Eggs4
- Spinach7 oz
- Heavy cream2½ fl oz
- Butter¾ oz
- Parmesan¾ oz
- Nutmega scrape
- White wine vinegara splash, for the water
- Sea saltto taste
Method
6 steps · 20 minutes
- Wilt the spinach in a dry pan, then tip it into a strainer and press the water out with the back of a spoon. There will be a lot.
- Chop it roughly once it is drained. Whole leaves in cream turn into stringy ribbons.
- Reduce the cream with the butter and nutmeg by about a third before the spinach goes back in.
- Poach the eggs in barely trembling water with a splash of vinegar. A rolling boil shreds the whites.
- Three minutes for a yolk that runs, and lift them onto a cloth so they do not water down the spinach.
- Parmesan grated over at the end, which seasons it as much as salt does.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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