For someone who never cared for fried eggs because of the egg
white, I just love poached eggs! There’s something about that runny goodness of
the not-too-cooked yolk spilling out over the fluffy white that is just yummy…and
beside, because they’re cooked in nothing but water, this is without doubt the
healthiest cooked egg you can find! In this healthy version of a ‘breakfast
sandwich’, I’m serving it open-faced, so you’ll still need a knife and fork for
this delicate, elegantly delicious breakfast.
Ingredients
(1 Serving)
·
1 Large Egg
·
¼ sweet onion, sliced thin
·
1 tablespoon extra-virgin olive oil
·
1 slice of ripe tomato
·
1 Slice of Whole-grain bread (trimmed edges
optional)
·
1 tablespoon Heart Smart Vegannaise
·
Fresh ground sea salt and black pepper to taste
·
Fresh baby spinach for garnish (optional)
Preparation
·
In medium sauté pan, heat the oil and sauté the
onion until caramelized.
·
In a medium saucepan, or large, tall-sided
skillet, add water to 2” deep and bring to a slow boil.
·
While waiting for the water to boil, slice the
tomato and prepare the spinach, if using.
·
Toast the bread slice and plate with a spread of
the vegannaise, tomato slice, fresh spinach (if using) and top with the
caramelized onion.
·
When the water is boiling, crack the egg and
gently slide into the water. Cook for approximately 2-3 minutes, remove and set
atop the toast.
·
Season with salt and pepper (and maybe Herbs de
Provence) and enjoy!
