Name: Poached Eggs with Roasted Capsicum Chunky Dip
Prep time: 5 min
Cook time: 10 min
Yield: Makes 4
Ingredients: 120 g bag baby spinach leaves; 4 eggs; 4 slices crusty bread, grilled or toasted; 4 Tbsp Mediterranean Roasted Capsicum Chunky Dip

Makeover your eggs with this simple but tasty tip! Spoon over your choice of Mediterranean Chunky Dip to your favourite style of eggs – we guarantee you won’t be disappointed with this café-style meal!

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Makes 4

Prep Time 5 minutes

Cook Time 10 minutes

Easy

Ingredients

120 g bag baby spinach leaves

4 eggs

4 slices crusty bread, grilled or toasted

4 Tbsp Mediterranean Roasted Capsicum Chunky Dip

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Heat a little oil in a frying pan over a medium heat. Add the baby spinach leaves and turn leaves in the warm oil until they wilt.

Step 2

2. Poach the eggs in gently simmering salted water, until whites are barely set and the yolks still runny.

Step 3

3. Serve the grilled or toasted bread with the hot spinach and top with poached egg. Spoon over the Mediterranean Roasted Capsicum Chunky Dip. Serve immediately.