Poached egg on a bed of spinach, feta and bacon

After all the excitement and over-indulgence of Valentine’s day and chocolate for breakfast, I had to return to the straight and narrow this morning- no carbs, some veggies and lots of protein.  I did spoil myself with some crispy bacon bits though, but it can be left out for a healthier, vegetarian option.  It makes for a filling, but light breakfast and a great start to the weekend!  And of course, it offers a great lining for the wine tastings that are to follow….

This recipe gives 2 portions:

2 large, free range eggs

15 white spirit vinager

6-8 spinach leafs, finely chopped

60 grams bacon bits

1/4 wheel feta

Heat a dash of olive oil in a large pan, and add the shredded spinach. Let the spinach wilt (it might be necessary to add a dash of water) and set aside. In the same pan, fry the bacon bits until crispy.

Bring a medium pot of water to boil with the tablespoon of vinegar. Gently break the egg into a teacup and “pour” into the boiling water. For a medium soft egg (pictured above), boil for precisely 3 minutes with the lid on. If you want it a bit harder, boil for 3 and a half minutes. Remove with a slotted spoon. Arrange the spinach in a plate, cover with feta and bacon and place the egg on top. A healthy, very low carb, high protein breakfast that can be prepared in 10 minutes!

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