Description
A delightful and creamy spinach dish topped with poached eggs, perfect for any meal.
Ingredients
Scale
- 500 grams of fresh spinach
- 4 large eggs
- 1 cup of coconut cream
- Salt to taste
- Pepper to taste
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
Instructions
- Rinse the spinach thoroughly under cold water to remove any grit.
- In a large saucepan, heat the olive oil over medium heat and sauté the minced garlic until fragrant, about 1 minute.
- Add the spinach to the saucepan and cook until wilted, stirring frequently, about 3-4 minutes.
- Pour in the coconut cream and season with salt and pepper. Stir well to combine and let simmer for about 5 minutes.
- In a separate skillet, bring water to a boil. Carefully crack each egg into the boiling water, poaching them for about 3-4 minutes, or until the whites are set but the yolks are still runny.
- Once the spinach mixture is creamy and well-mixed, remove it from heat.
- Serve the spinach mixture on plates and gently place a poached egg on top of each serving.
- Drizzle with additional coconut cream, if desired, and garnish with a sprinkle of salt and pepper.
Notes
- Cooking times may vary based on stove and pot size.
- For a richer flavor, use fresh coconut cream.
- Can be served as a main dish or a side dish.
- Prep Time: 10
- Cook Time: 15
- Category: Main Dish
- Method: Sautéing and Poaching
- Cuisine: Vegan
Nutrition
- Serving Size: 1 plate
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 210mg