Poached Eggs Florentine - Oxygen Magazine

Poached Eggs Florentine

Packed with iron and protein, this breakfast will power up your morning!

Ready in 15 minutes • Makes 1 serving


  • 2 cups fresh spinach
  • 2 whole, free-range eggs
  • 1 whole wheat English muffin


  1. Add 1/4 cup water to a small skillet set on medium heat.
  2. Add spinach, crack eggs overtop and cover with a lid for 5 minutes, or until there are no visible runny egg whites. Use a glass lid if you have one.
  3. Toast English muffin while eggs cook.
  4. Place one egg and half the spinach on top of each muffin half. Serve.

Nutrients per serving (278 g): Calories: 313, Total Fats: 12 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 424 mg, Sodium: 633 mg, Total Carbohydrates: 32 g, Dietary Fiber: 5 g, Sugars: 3 g, Protein: 22 g, Iron: 6 mg

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