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GREEK POACHED EGGS

Name: GREEK POACHED EGGS
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 200g spinach leaves; 1 tbsp white wine vinegar; 4 medium free-range eggs; 200g fat free greek yoghurt; 1/2 lemon lemon zest; 1/2- 1 tsp harrisa paste; 2 slices (30g each) Whole grain toast; pinch sea salt and pepper; 2 Portobello Mushrooms; 2 Garlic cloves; sprigs Flat leaf parsley; spray Olive oil

Looking for a healthy and delicious breakfast idea? Try this colorful Greek-inspired twist on eggs Florentine from The 30-Day Diet cookbook- for Gut Health and Weight Loss, available for pre-order now! Packed with nutrient-rich spinach, creamy yogurt, garlicky mushrooms, and perfectly poached eggs, this dish is designed to nourish your body and support gut health. It’s a vibrant way to start your day and give your gut microbes the boost they need!

Preparation Time	10mins
Cooking Time	10mins
Level	easy
Serves	2
Free Food	FF

Ingredients

200g spinach leaves

1 tbsp white wine vinegar

4 medium free-range eggs

200g fat free greek yoghurt

1/2 lemon lemon zest

1/2- 1 tsp harrisa paste

2 slices (30g each) Whole grain toast

pinch sea salt and pepper

2 Portobello Mushrooms

2 Garlic cloves

sprigs Flat leaf parsley

spray Olive oil

Method

1. Put the spinach into a colander and pour boiled water COOK over the spinach. When it wilts, press down with a saucer to squeeze out the excess liquid. Season with salt and pepper 5–10
and keep warm.

2. To make the garlic mushrooms, preheat the air fryer to 180°C. Place the mushrooms, gills-side up, in the basket and sprinkle with the garlic and parsley. Spray lightly with 290
oil and season with salt and pepper. Air-fry for 5 minutes. Alternatively, cook under a preheated grill on high for
8-10 minutes.

3. Bring a pan of water to the boil, add the vinegar and reduce the heat to a simmer. One at a time, crack the eggs into a bowl, then slide them carefully into the simmering water. Poach for 3-4 minutes, until the whites are set but the yolks are still runny. Remove and drain on kitchen paper.

4. In another pan, combine the yogurt and lemon zest and warm through on a low heat for 2-3 minutes without the yogurt separating. Season with salt and pepper and swirl in the harissa.

5. Plate the mushrooms and top with the spinach. Drizzle over the yogurt, then top with the poached eggs. Sprinkle with chilli flakes and serve with toast.