I love eggs.
I repeat.
I love eggs.

Without a doubt there are days when I have at least one egg with every meal. They’re natures perfect foo, among the most versatile and are delicious just about any way you cook them.

That’s why I often make them for dinner.

Today’s recipe (which you could also have for breakfast, or lunch) is:

Poached eggs atop balsamic reduced tomatoes and spinach

(and other fancy stuff)

Ingredients

4 eggs (preferably free range and local for optimal yummy goodness)
1C spinach
1/2C sliced grape or cherry tomatoes
1/2 sliced avocado
Some fancy cheese sliced thinly (I used sheep’s milk cheese)
Some fancy crusty bread (I used sourdough)
1tbsp vinegar
2tbsp balsamic vinegar
2tbsp butter (or coconut butter if lactose intolerant)
Sea salt and pepper to taste

Method

Step #1: Bring water and 1tbsp vinegar to a light boil. Add eggs and poach until desired texture
Step #2: Meanwhile, melt a tbsp of butter onto a pan. Add tomatoes and let sizzle. Add the spinach and 2tbsp balsamic vinegar and cook until the vinegar has been reduced (aka is a little thicker)
Step #3: Slather your thick slices of crusty bread with butter (or coconut butter) and grill in the oven. At last minute, add cheese to let it melt slightly
Step #4: When bread is ready, top it with avocado, the tomato/spinach mixture, then the poached eggs. If you have a little balsamic reduction left in the pan, feel free to drizzle it on top
Step #5: Sprinkle with sea salt and pepper to taste
Step #6: DEVOUR

Mmmm I want to make this now…

Tell me, eggs are the one food item I could each with every meal. What’s yours?