Poached Eggs with Spinach and Tomato Salad

Poached Eggs with Spinach on Toast and Tomato Salad Recipe - SavvyMom

Looking for a fancy way to serve poached eggs? This recipe for poached eggs with spinach on toast is perfect for a spring or summer brunch. The vibrant tomato salad side brightens up any morning.


Serves 2

Recipe: Poached Eggs with Spinach on Toast and Tomato Salad

You’ll Need

  • 1 large sourdough bread, sliced into 4 thick slices
  • 2 tbsp olive oil, divided
  • 4 cups baby spinach leaves
  • Pinches of sea salt and freshly cracked black pepper
  • 4 large eggs
  • Tomato Salad: 2 cups cherry tomatoes, halved
  • 1 tbsp each balsamic vinegar and olive oil
  • Pinches of sea salt

Prep and Cook

  • Preheat oven to 450 F
    Line a large baking sheet with parchment paper
    Lay slices of sourdough on the baking sheet and brush each with 1 tbsp olive oil
    Set aside as you prepare other ingredients
  • In a large bowl, combine cherry tomatoes with a drizzle of olive oil, balsamic vinegar, and a sprinkle of salt
    Refrigerate until ready to eat.
  • Meanwhile, bring a large pot of water to a gentle simmer (you do not want it boiling rapidly)
    Add 2 tsp of white vinegar to the pan and a large pinch of salt
    Crack your eggs into 4 individual small bowls or ramekins
    Using a large spoon, swirl water around in a circle before very carefully dropping each egg into the pot
    Set a timer for 3-5 minutes. If you like your eggs very runny take them out after three minutes. For eggs a bit more set take them out at 5
    Use a slotted spoon to remove each egg and transfer to a plate lined with paper towel
    Sprinkle with sea salt and pepper
  • While eggs are simmering, prepare your spinach
    Heat 1 tbsp olive oil in a large saute pan
    Once hot, add spinach and cook tossing often, until wilted and bright green, about 2 to 3 minutes
    Sprinkle with sea salt and pepper
  • Transfer baking tray with bread to the oven and bake for 2 to 3 minutes until nicely toasted
    Place 1 to 2 pieces of bread on each plate, top with baby spinach and a poached egg
    Serve with tomato salad


Leave a Comment