Poached turmeric egg

Name: poached turmeric egg
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: 2 el pistachios; 1 el mild olive oil; 400 g fresh spinach; 125 g tomatoes; 1 el White wine vinegar; 1 tl ground turmeric (koenjit); 2 medium sized egg

Salad of fresh spinach, romaatjes and pistachios with a poached egg with turmeric.

Ingredients

Directions

Heat a frying pan without oil or butter and toast the pistachios for 2 minutes. Allow to cool on a plate.
In the meantime, heat the oil in a frying pan and stir-fry the spinach for 2 minutes on medium heat.
Halve the tomatoes in the length. Chop the pistachio nuts coarsely.
Bring a layer of 6 cm water to the boil in a pan and add the vinegar and turmeric.
Turn the heat down so that the water no longer bubbles. Break the eggs carefully one by one above the water and poach them 3 min.
Divide the spinach over the bowls. Take the eggs out of the pan with a slotted spoon and put them on the spinach.
Season with pepper and salt.
Sprinkle with the tomatoes and pistachio. Break the eggs open just before serving.

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Nutrition

300Calories

Sodium5% DV120mg

Fat32% DV21g

Protein34% DV17g

Carbs2% DV7g

Fiber28% DV7g

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