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.
- 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.