Poached Eggs on Spinach (Keto)

Keto Poached Eggs on Spinach
Keto Poached Eggs on Spinach

A quick and easy breakfast idea to get some fibre and added nutrients into your morning meal. Baby spinach leaves –  when cooked well – are buttery and amazing, and I could have it with just about anything. Since many of my readers want more egg and/or breakfast ideas, I think poached eggs on spinach is a great option to post to make your morning meal a little more interesting. (Be sure to also check out other Breakfast ideas on the site…)

– – – – – – – – – – – – per serving – – – – – – – – – – – –
Carbs 1.6g
(2.6%); Fat 22g (78.4%); Protein 12g (19%)
– – – – – – – – – – – – – – – – – – – – – – – – – – – – – – –

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Poached Eggs on Spinach (Keto)
Delicious poached eggs on a bed of spinach - with a hidden layer of creamy cheese to enjoy with every bite ...
Keto Poached Eggs on Spinach
Votes: 5
Rating: 5
You:
Rate this recipe!
Course Breakfast
Cuisine General
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 large eggs
  • 1/2 TB vinegar
  • 10 g unsalted grass-fed butter
  • 140 g baby spinach little stalks removed
  • salt
  • 2 TB full-fat cream cheese
  • Pink Himalayan Salt
  • freshly ground black pepper
Course Breakfast
Cuisine General
Prep Time 10 minutes
Cook Time 5 minutes
Servings
Ingredients
  • 2 large eggs
  • 1/2 TB vinegar
  • 10 g unsalted grass-fed butter
  • 140 g baby spinach little stalks removed
  • salt
  • 2 TB full-fat cream cheese
  • Pink Himalayan Salt
  • freshly ground black pepper
Keto Poached Eggs on Spinach
Votes: 5
Rating: 5
You:
Rate this recipe!
Instructions
  1. Crack the eggs into individual ramekins (for easier poaching).
  2. Bring a pan of water to the boil and add the vinegar. Reduce to a simmer and give the water a stir to create a swirl. Add the eggs one at a time by lowering the ramekin into the water and tipping the egg into it.
  3. Cook for about 3-4 minutes, then remove the eggs with a slotted spoon and place onto a plate lined with kitchen paper.
  4. Melt the butter in a large pan and once foaming, add the chopped spinach and cook, stirring continuously until the spinach has completely wilted. Season with salt.
  5. Divide the spinach between two plates and add a tablespoon of cream cheese on top of each.
  6. Top with the poached eggs and season with Pink Himalayan Salt and freshly ground black pepper before serving.
  7. The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
Recipe Notes

Photographs and recipes on MUD & LOVE are copyright © Monya Kilian Palmer. However, these recipes were created for you to enjoy and share, so feel free to share the link of this recipe on your social media channels. If you are on Instagram, find me here; and if you want to subscribe to my monthly newsletter, click here. Happy cooking!

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DISCLOSURE: Like many blogs, I am part of the Affiliates Program on Amazon. The links to the products I recommend on this page are affiliate links, meaning - at no additional cost to you - I will earn a commission if you click through and make a purchase.

Amazon links on this page are directed at the UK market. However, if you visit the IN MY KETO PANTRY and IN MY KETO KITCHEN pages on this site, you will see links to the same products available for readers from the USA (and other countries). I got you all covered!

Macro Details per serving
2.6%          Carbs
19%           Protein
78%           Fat

Nutritional Information per serving
Calories                         257Kcal / 1075kJ
Fat                                  22g
of which saturates       12g
Carbohydrates             1.6g (for my US readers, these are what you refer to as net carbs. See below*)
of which sugars           1.5g
Fibre                               0.7g
Protein                           12g

*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 1.6g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.

Allergens
Eggs
Milk
Sulphites (may contain)


 

Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.

 

See all the Breakfast recipes on Mud and Love:

Yogurt with Raspberries and Ground Flax
Yogurt Cream with Raspberries & Ground Flax (Keto)
Keto High-fibre Chocolate Muffins
High-Fibre Chocolate Muffins (Keto)
Chocolate Mug Cakes
Low-carb Chocolate Mug Cakes
Keto Cream-baked Eggs
Cream-baked Eggs (Keto)
Keto Cinnamon Rolls
Easter Cinnamon Rolls (Keto)
Low carb Shakshuka
Shakshuka
Load More

 

 

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Recipe
Poached Eggs on Spinach (Keto)
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