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Poached Egg with Sautéed Spinach and Truffle Oil
Poached Egg with Sautéed Spinach and Truffle Oil

Poached Egg with Sautéed Spinach and Truffle Oil
A luxurious breakfast featuring poached egg, fresh spinach, and a hint of truffle oil.
Poached Egg with Sautéed Spinach and Truffle Oil
Ingredients:
1
Servings
  • 1
    item
     egg
  • 100
    g
     spinach
  • 5
    ml
     truffle oil
  • 1
    tsp
     sea salt
  • 1
    tsp
     black pepper
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Poached Egg with Sautéed Spinach and Truffle Oil
Instructions:
  1. Bring a pot of water to a gentle simmer.
  2. Crack the egg into a small bowl and gently slide it into the simmering water.
  3. Poach the egg for about 3 minutes until the white is set but the yolk remains runny.
  4. In a separate pan, heat truffle oil over medium heat.
  5. Add spinach and sauté until wilted, about 2 minutes.
  6. Season the spinach with sea salt and black pepper.
  7. Place the sautéed spinach on a plate and top with the poached egg.
  8. Drizzle a little more truffle oil over the egg before serving.
Nutrition Per Serving 163 g Per 100g
Energy 149.7 kcal 92 kcal
Protein 9.7 g 6.0 g
Fibre 2.7 g 1.7 g
Salt 2.6 g 1.6 g
Sugar 0.9 g 0.6 g
Carbohydrates 5.8 g 3.6 g
Fat 11 g 6.7 g
  • 1
    item
     egg
  • 100
    g
     spinach
  • 5
    ml
     truffle oil
  • 1
    tsp
     sea salt
  • 1
    tsp
     black pepper
1
Servings
0

Bring a pot of water to a gentle simmer.

Crack the egg into a small bowl and gently slide it into the simmering water.

Poach the egg for about 3 minutes until the white is set but the yolk remains runny.

In a separate pan, heat truffle oil over medium heat.

Add spinach and sauté until wilted, about 2 minutes.

Season the spinach with sea salt and black pepper.

Place the sautéed spinach on a plate and top with the poached egg.

Drizzle a little more truffle oil over the egg before serving.

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