Tuscan Poached Egg
Indulge in the rustic flavors of Italy with this Tuscan Poached Egg recipe, a perfect blend of simplicity and sophistication. Featuring tender sautéed spinach or kale infused with garlic and a hint of red pepper flakes, this dish is elevated with the elegance of perfectly poached eggs. Resting atop slices of golden, toasted rustic bread and crowned with a sprinkle of Parmesan cheese, each bite is rich in texture and savory charm. With a prep time of just 10 minutes, this recipe delivers restaurant-quality results in the comfort of your home, making it ideal for an impressive brunch or wholesome breakfast. Serve with a drizzle of olive oil for an authentic Tuscan finish. Keywords: Tuscan poached egg recipe, Italian breakfast, poached egg with greens, rustic bread toast.
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Recipe Information
Ingredients
- 2 large Eggs
- 4 cups Spinach or kale
- 2 cloves Garlic
- 2 tablespoons Olive oil
- 0.5 teaspoons Red pepper flakes
- 1 tablespoon White vinegar
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 slices Rustic bread
- 2 tablespoons Parmesan cheese
Instructions
Fill a medium saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the simmering water.
Crack each egg into a small ramekin or bowl, being careful not to break the yolk.
Create a gentle whirlpool in the simmering water using a spoon, then carefully slide one egg into the center of the whirlpool. Repeat for the second egg. Let each egg poach for 3-4 minutes or until the whites are set and the yolks are still runny.
Remove the eggs with a slotted spoon and set them aside on a plate lined with paper towels to drain any excess water.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes or until fragrant.
Add the spinach or kale to the skillet and sprinkle with red pepper flakes, salt, and black pepper. Sauté for 5-7 minutes or until the greens are wilted and tender.
Toast the slices of rustic bread until golden and crisp.
To assemble, place each slice of toasted bread on a plate. Divide the sautéed greens evenly between the slices, then top each with a poached egg.
Sprinkle with freshly grated Parmesan cheese and an extra drizzle of olive oil if desired. Serve immediately.
Nutrition Facts
Calories |
664 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3055 mg | 133% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 2.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 417 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1619 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
