We’ve all heard it: Breakfast is the most important meal of the day.
It really is true, and here’s why: Eating a well-rounded breakfast revs up our metabolism and helps us burn calories all day long. It also gives us the energy we need to get through the day, improves our memory and concentration, and provides a whole host of health benefits, including lowering our risk for obesity, heart disease and diabetes.
Breakfast also contributes to our daily nutrient needs—but only if we eat the right things! This recipe for poached eggs with vegetables delivers plenty of protein, vitamins and antioxidants to start your day the right way! It can also be cooked in less than 10 minutes, leaving you plenty of time to still get out the door on time.
Poached Eggs With Spinach & Mushrooms
- 4 organic eggs
- 1 teaspoon apple cider vinegar
- 1 teaspoon extra virgin olive oil
- 1 tablespoon vegetable broth
- 2 cups fresh spinach
- 1 ½ cups portabella mushrooms (sliced)
- 1 small onion (chopped)
- 1 Roma tomato (chopped)
- 1 clove garlic (chopped)
- salt and pepper (to taste)
- Bring about 2 inches of water along with the apple cider vinegar to a boil in a medium skillet or saucepan, then reduce to a low simmer.
- Heat the vegetable broth in a separate medium skillet.
- Sauté the mushrooms and onions in the vegetable broth for three minutes over medium heat, stirring often.
- Add the spinach, tomato, garlic, salt and pepper to the mushrooms and onions, and sauté for another three minutes.
- Poach the eggs in the water and apple cider vinegar until the egg whites are firm (about five minutes). (Check out this video for tips for perfectly poaching an egg.)
- Place the vegetables on plates, and then add the poached eggs to the top.