This combo was 250 calories of joy. One poached egg on a bed of wilted spinach mixed with a tablespoon of low fat cottage cheese on some toasted rye bread. Here are my tips to making it perfect.

Egg Poaching 

• I now only cook poached eggs in a pan of boiling water. Once you get the confidence and practice a bit they come out just like you get them in a restaurant.
• Bring a pan of water up to boil having added some salt and a good splash of malt vinegar (this makes the white go solid quicker).
• Crack the egg into a small pot or mug basically something easy to pour from.
• Stir the pan of water with a spoon to create a vortex and drop the egg from just above the surface into the middle of it so the spinning water makes it form a nice cohesive shape.
• Now turn  the heat off, put a lid on it and leave it for 5 minutes, or a bit longer if you want the yoke harder.
• Lift the egg out with a slotted spoon and dry it on a piece of kitchen paper to absorb any excess water.
• If your doing more than one you can keep the egg warm on a plate in the oven while you cook the others.
• When you’re ready to serve it gently tip the egg off the paper on to your plate.
• Restaurants often cook their poached eggs ahead of time, chill them in iced water and reheat them by dropping them into a pan of boiling water for 30 seconds.

Wilted Spinach with Cottage Cheese. 

• Put your clean spinach in to a saucepan with some salt, pepper and a little grated nutmeg.
• Add a tablespoon of water and cook over a medium heat gently turning the leaves over as they wilt. It takes very little time so don’t leave it or it will over cook.
• Once wilted press it with the back of the spoon to remove any excess water then pour it off.
• Stir in the cottage cheese and serve.