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Poached Eggs With Bacon, Spinach And Percorino

lite and easy breakfast for a lazy weekend


  • 600g spinach, trimmed, chopped coarsely

  • 4 bacon rashers (280g), rind removed

  • 4 eggs

  • 40g shaved percorino cheese


  • 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


0.8g carbohydrates

13.1g total fat (5.2g saturated fat)

813kJ (194 cal)

18.5g protein

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