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    Poached Eggs With Coriander & Lime Sauce

    Fresh Ideas ImageFresh Ideas
    Poached eggs with coriander & lime sauce
    Preparation time is 10minutes
    Cook time is 10minutes
    Total time is 20minutes
    Serve is for 2 people
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    Difficulty level: 2 out of 4

    9 Ingredients

    Number of servings
    2
    • 2teaspoons white vinegar
    • 2 Macro Organic free range eggs
    • 2teaspoons Macro Organic extra virgin olive oil
    • 1/2 lime, juiced
    • 1 bunch Macro Organic herb coriander, leaves picked
    • 60grams Macro Organic baby spinach
    • 2 slices ancient grains seeded sourdough, toasted
    • 2 medium Macro Organic gourmet tomatoes, thickly sliced
    • 2tablespoons pepitas, roughly chopped

    Nutrition per serving

    1500 Kilojoules or 358 Calories
    17% of daily energy intake*
    Protein
    15.6grams
    Fat
    18.8grams
    Carbs
    30.6grams
    Sugars
    6.2grams

    Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

    Description

    Kickstart your day with poached eggs and gourmet tomatoes on sourdough toast, with a drizzle of coriander-and-lime sauce to maximise a fresh flavour burst.

    Method

    Step 1 of 4

    Fill a saucepan with water until 8cm deep. Add vinegar. Bring to the boil over medium heat. Reduce heat to low. (Water should still be simmering around the edge.) Crack 1 egg into a shallow bowl. Using a spoon, stir water to create a whirlpool. Tip egg into water. Cook for 3 minutes for soft yolk. Using a slotted spoon, remove egg from water and transfer to a plate lined with paper towel. Poach remaining egg.

    Step 2 of 4

    Meanwhile, combine lime juice, oil and half the coriander in a small bowl. Season with pepper.

    Step 3 of 4

    Place spinach in a heatproof bowl. Cover with boiling water. Stand for 1 minute or until spinach is wilted. Drain well.

    Step 4 of 4

    Top toast with spinach, tomato and eggs. Drizzle with coriander-and-lime sauce. Sprinkle with pepitas and remaining coriander leaves to serve.

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