Time for the preparation and cooking: 15 minutes | Difficulty: easy
Ingredients (for 4 servings)
800 g spinach, washed and stems from the liberated
4 medium eggs
4 slices of wholemeal toast, toasted 640-893
1 Place the wet spinach in a large pot with a lid and cook for 2 minutes until the leaves are collapsed. Drain In a breakdown, expressing the excess liquid and chop coarsely. Keep warm. 2 a broad pot about 8 cm high 642-432 fill with cold water. Bring to a boil, then reduce the heat, rising to only a few water bubbles. 3 individually Break the eggs in cups and let gently slide into the water. Poach for about 3 minutes and then lift out with a slotted spoon. 4 Add the spinach to the 642-444 certification give Toast, each occupy with an egg and serve.
Per serving: 182 calories, 6 g fat, 2 g saturated fat, 14 g protein