|Poached eggs with spinach|
Poached egg and spinach.
In water, put two tablespoons of blood orange olive oil, and two tablespoon of rice wine vinegar,
throw in a pinch of gray salt, bring water to a rolling boil, crack your eggs and drop them in,
skim egg white form from water,
drop in a bowl full of organic spinach, about three cups.
Gently stir in the spinach.
All done in three minutes or so, scoop the eggs out first, then the spinach with a slotted spoon. Place eggs and spinach on a piece of toasted sprouted grain bread. Top it off with a tiny sprinkle of salt. Simple and so Yummmy!!!
A note about the olive oil. It is made in Wimberley, TX by the First Texas Olive Oil Company. It is extra virgin, cold pressed infused with blood orange. I love this olive oil. I have basted a chicken and made salad dressing with it. For more about this company check out their Web site: texasoliveoil.com
|First Texas Olive Oil Company www.texasoliveoil.com|