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TM54

Poached Eggs With Bacon, Spinach And Percorino

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lite and easy breakfast for a lazy weekend

Serves 4

Ingredients

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Method

  1. Boil, steam or microwave spinach until just wilted; drain; cover and keep warm
  2. Heat large non-stick frying pan; cook bacon until crisp; drain on absorbent papr; cover and keep warm
  3. Half-fill the same pan with water; bring to a boil; Break eggs into cup, one at a time, then slide into pan. When all eggs are in pan, allow water to return to the boil. Cover pan, turn off heat; stand about 4 minutes or until a light film of egg white sets over yolks. Remove eggs, one at a time, using slotted spoon; place on absorbent paper-lined saucer to blot up poaching liquid
  4. Divide spinach among serving plates; top each spinach portion with bacon, egg and then cheese
  5. Serve on Turkish Bread
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Notes & Tips

0.8g carbohydrates 13.1g total fat (5.2g saturated fat) 813kJ (194 cal) 18.5g protein

Recipe Rating

4
Preparation Time: 5M
Cooking Time: 10M

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