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:
