Mediterranean Poached Eggs with Spinach, Avocado, and Feta
Kickstart your morning with this vibrant and wholesome breakfast dish that brings together the rich flavors of the Mediterranean. Perfectly poached eggs rest on a bed of sautéed spinach, complemented by creamy avocado slices, juicy cherry tomatoes, and tangy feta cheese. A sprinkle of fresh dill and a drizzle of olive oil elevate this breakfast to a culinary delight.
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 1 avocado sliced
- 1/2 cup cherry tomatoes halved
- 1/4 cup feta cheese crumbled
- 2 tablespoons olive oil
- 1 tablespoon white vinegar for poaching eggs
- Fresh dill for garnish
- Salt and pepper to taste
Instructions
- Prepare the Spinach: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the spinach and sauté until wilted, about 2-3 minutes. Season with salt and pepper to taste. Divide the spinach onto two plates, creating a bed for the eggs.
- Poach the Eggs: Bring a medium saucepan of water to a gentle simmer. Add the white vinegar. Crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes, or until the whites are set but the yolks remain runny. Use a slotted spoon to remove the eggs from the water and place them on the bed of spinach.
- Assemble the Dish: Top the spinach and eggs with avocado slices and cherry tomatoes. Sprinkle feta cheese crumbles and fresh dill over the top.
- Final Touches: Drizzle the remaining olive oil over each plate. Add a pinch of salt and pepper to taste.
- Serve: Enjoy this nourishing Mediterranean breakfast that's as pleasing to the eye as it is to the palate.