Poached Eggs with Marinara and Spinach

Poached eggs are my favorite breakfast and I am always looking for new way to serve them. This past weekend I had leftover spinach, marinara and ricotta from making ravioli. I mixed the marinara and ricotta together, and sautéed the spinach.

This breakfast has lots of vegetables and protein, and not much fat since I used part skim ricotta. I prefer to make myself a fancy breakfast at home instead of going out for brunch. It saves me money and it saves me from all the calories in a restaurant brunch. Plus, who wants to go out for brunch when the temperature in Chicago is in the single digits?

This breakfast is a perfect Frugal February meal. It is just as impressive an a brunch you would order in a restaurant, and it uses ingredients I had leftover from making ravioli.

Total Time: 20 minutes
Serves: 2

You will need:
4 Eggs
Water
2 tablespoons White Vinegar
1/2 pound Spinach
1 tablespoon Olive Oil
1/2 cup Marinara
1/4 cup Part Skim Ricotta
2 tablespoons Shaved Parmesan

Step 1:

Heat the olive oil in a small skillet over low heat. Add the Spinach and stir to coat it with the olive oil. Then cover with a lid to steam the spinach.

Step 2:

Poach the eggs. Add 2 inches of water to a skillet, add 2 tablespoons of vinegar and bring to a slow boil. Then crack an egg into a small bowl – make sure the yolk does not break. Once the water has boiled, gently lower the egg into the water. If the egg white spreads out too much you can pull it back together with a spoon. Repeat putting up to 4 eggs in one pan. After 2 minutes carefully make sure that the egg is not stuck to the bottom of the pan and roll the egg over. Cook for 3-4 minutes total depending on how runny you like your eggs. Click on the video tab at the top of this page to view a video demonstration.

Step 3:

Heat the marinara, and stir in the ricotta.

Step 4:

Place two spoonfuls of spinach on two plates. Add a scoop of the marinara and ricotta, and place a poached egg on top. Sprinkle with some shaved Parmesan.

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