Poached eggs over sautéed greens and toast

https://www.chatelaine.com/recipe/stovetop-cooking-method/poached-eggs-over-sauteed-greens-and-toast/

Our open-faced sandwich, with a soft poached egg, salty prosciutto and hearty greens, makes a light and savoury meal. If you’re starved, poach two eggs for each sandwich.

Ingredients

• olive oil

• 1 large garlic clove, thinly sliced

• 142-g pkg baby spinach, or dandelion greens, about 8 cups

• generous pinch nutmeg

• squeeze lemon juice

• 1 tbsp white vinegar

• 2 to 4 eggs

• 2 large slices bread, such as multi-grain, focaccia or ciabatta

• 2 slices prosciutto, or thinly sliced Black Forest ham

Instructions

Lightly coat a large frying pan with oil. Set over medium-low. Add garlic. Sauté until golden. Add spinach, nutmeg and pinches of salt and pepper. Increase heat to medium-high. Sauté until greens are wilted, 1 to 3 min. Squeeze juice overtop. Turn heat off. Leave pan on burner to keep warm until eggs are ready.Meanwhile, poach eggs by filling a wide pot with about 2 in. (5 cm) of water. Add vinegar. Bring to a boil over high. Then reduce heat to low so water is barely simmering. Crack an egg into a small dish. Slip egg into water. Repeat with remaining egg. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min. Meanwhile, toast bread. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb water. Top each piece of toast with prosciutto, sautéed greens and egg.

Nutrition

Calories 174, Protein 12 g, Carbohydrates 11 g, Fat 9 g, Fibre 2 g, Sodium 386 mg.