Poached Eggs – with spinach and tomato

Poached Eggs – with spinach and tomato

6 June 2013

Written by Jennie Bayliss

For me, poached eggs on toast (with butter a marmite!) used to be a real favourite. So this idea came about as an alternative to having bread as I am very sensitive to wheat. I have to admit, Even though I love spinach, I wasn’t sure about the idea of it replacing bread—but it tastes really good.

There are several ways to poach eggs. I’ve tried the vinegar and cling film methods—and failed miserably! So now I cheat! I have a natty little egg poacher. They are inexpensive to buy (costs between £5—10). If you haven’t seen one before, it’s a small, shallow pan (like a mini-frying pan) with an inner lid that holds 4 plastic ‘nests’ for the eggs and then a lid on top. This recipe uses a poaching pan, but if you’re an egg poaching genius, please use your own method.


For one portion

  • 1 or 2 eggs (depending on how hungry you are)
  • 100–150 g baby spinach leaves
  • 4 or 5 cherry tomatoes (or several larger ones halved)
  • ½ (generous) teaspoon of dried mixed herbs
  • a little butter or coconut oil
  • ground black pepper


To poach the eggs using a poacher, take out one of the nests and fill the pan with water so the nests bottoms are wet, but not floating above the height of the inner lid. Add a tiny ‘nib’ of butter into the plastic nests you will be using. Put the pan onto the hob/stove and bring the water to the boil.

Whilst waiting for the water to boil, put approximately ½ teaspoon of butter or coconut oil into a small saucepan. Heat until the butter or oil has melted. Add the tomatoes and mixed herbs. Toss the tomatoes around in the pan to coat the tomatoes with the herbs. Cook for 1–2 minutes on a high heat, shaking the pan regularly. Then turn down to the lowest heat.

In the poacher, the water will now be boiling and butter/oil melted. Crack the egg(s) into the nest(s). Put the lid on, then slightly turn down the heat. For large, room temperature eggs, the cooking time will be around 6½ minutes. For eggs that have been kept chilled, they will take slightly longer. Set your timer or note the time.

Give the tomatoes a quick toss in the pan as they continue to cook.

Place the baby spinach Into another small saucepan. Add just a little water. Cook for 2-3 minutes until the spinach has wilted down. Pour the cooked spinach into a sieve. Using the back of a spoon. Squeeze out the excess water. Place on your plate – arranging it into a bed in readiness for the egg. The tomatoes will now be cooked so add these to your plate.

With good timing, your egg-timer will now be ringing. Check the eggs are cooked by placing the tip of a (regular) knife into the white. It should be reasonably firm. If it’s not, allow the eggs to cook for another 30 seconds or so.

When the white is solid, but not rubbery, lift the nest out of the pan. Run a knife around the edge of the nest to loosen the egg. Now tip out on top of your spinach bed. Hey-presto hassle free poached egg that looks good too!

Grind a little black pepper over the egg. Serve and eat straight away.

Although the portion size may look small (if you have one egg) this is a really filling and nutritious breakfast.

Eat Well—Be Well 🙂

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