Made a meal inspired by @instagramfitness and @cherie_amour05. My pic doesn’t look anywhere near as good as the one they posted does, but here’s my first attempt at it. It was my first time making poached eggs at home, which were then topped on to a bed of oatmeal, spinach, tomato, ground flaxseed (I include these in almost every meal because of the great health benefits flaxseeds hold), oregano, ground black pepper, red chilli powder, and a pinch of salt. Now, it’s time for me to dig in and enjoy! 😀 If you try it out, be sure to share your experience and thoughts with me! 😀
- 2 eggs
- 1 tbsp vinegar
- 2 packets or 56g of Regular Quaker Instant Oatmeal (I just find it easier to portion this way)
- 2 tsp olive oil
- 27g raw spinach
- 81g tomato
- 1 tsp oregano
- 1 tsp ground flaxseed
- To taste: ground black pepper, red chilli powder, and salt
- Place eggs in ramekins or small bowls – one per bowl. The point of this is to let them come to room temperature, which helps in the cooking process.
- Fill a deep pan, 2 inches deep with water.
- Add 1 tbsp vinegar. The vinegar helps in the egg whites staying intact and not scattering while cooking in the water.
- Place on stove at a heat that is not too hot and not too cold. I determined the heat by putting it at medium heat until I saw bubble forming in the water on the bottom and sides of the pan. I brought it to a lower heat, and adjusted it to the point where the bubbles remained, but they stuck to and didn’t detach from the bottom and sides of the pan.
- Put eggs in the water, one at a time, by placing the edge of the bowl in the water, and slowly dropping the egg in.
- Allow to cook for 2-3 minutes, ladling the cooking water over the eggs.
- When the egg whites become white and are no longer clear, spoon out the eggs and place them on a few sheets of paper towel, to let the excess water drain off of the eggs. If the eggs got stuck to the bottom, use a spoon to lightly lift the eggs off the pan bottom, and then take the eggs out.
- Using a strainer, pour out the rest of the water, so that you are left with the leftover egg whites from the water (if there was any).
- Place the strained egg whites on the paper towel with the poached eggs.
- While the eggs dry, use the pan again to cook the spinach and tomato oatmeal.
- Put olive oil in pan, allowing to heat
- Place cut spinach and tomatoes in heated oil
- While vegetables heat, cook instant oatmeal in the microwave according to the instructions on the package, using water
- In the pan with the vegetables, throw in the oregano, flaxseed, chilli powder, salt and pepper
- After oatmeal is cooked in microwave, mix it in with the vegetables
- Once cooked, spoon the oatmeal into a bowl.
- Slowly take the poached eggs off of the paper towels, and place on the oatmeal. I would suggest placing it in such a way that the egg yolks lean TOWARDS the center of the bowl, to make it easier to incorporate some egg into every bite.