Poached eggs over sautéed greens and toast



10 min


2 Servings

* PLUS Cooking time: 4 minutes
Poached eggs over sautéed greens and toast

Photo, Michael Graydon.

Our open-faced sandwich, with a soft poached egg, salty prosciutto and hearty greens, makes a light and savoury meal. If you're starved, poach two eggs for each sandwich.


  • olive oil
  • 1 large garlic clove , thinly sliced
  • 142-g pkg baby spinach , or dandelion greens, about 8 cups
  • generous pinch nutmeg
  • squeeze lemon juice
  • 1 tbsp white vinegar
  • 2 to 4 eggs
  • 2 large slices bread , such as multi-grain, focaccia or ciabatta
  • 2 slices prosciutto , or thinly sliced Black Forest ham


  • Lightly coat a large frying pan with oil. Set over medium-low. Add garlic. Sauté until golden. Add spinach, nutmeg and pinches of salt and pepper. Increase heat to medium-high. Sauté until greens are wilted, 1 to 3 min. Squeeze juice overtop. Turn heat off. Leave pan on burner to keep warm until eggs are ready.
  • Meanwhile, poach eggs by filling a wide pot with about 2 in. (5 cm) of water. Add vinegar. Bring to a boil over high. Then reduce heat to low so water is barely simmering. Crack an egg into a small dish. Slip egg into water. Repeat with remaining egg. Simmer, uncovered, until whites are set and yolks are done as you like, 3 to 4 min. Meanwhile, toast bread. Using a slotted spoon, remove eggs one at a time and dab whites with paper towel to absorb water. Top each piece of toast with prosciutto, sautéed greens and egg.

Chatelaine Basics: How to poach eggs

Nutrition (per serving)

  • Calories
  • 174,
  • Protein
  • 12 g,
  • Carbohydrates
  • 11 g,
  • Fat
  • 9 g,
  • Fibre
  • 2 g,
  • Sodium
  • 386 mg.