The only thing I regret about this meal is cracking my poached egg! 🙂 It was perfectly cooked, but when I went to plate that baby it just kept rolling off– first one way and then the next. That egg did not want to stay put, and I ended up puncturing it with my spoon. Woops!
The idea for this meal came when I was left with two perfect handfuls of spinach that were not enough to constitute two full salads, too much to put into two omlets, and not quite enough to justify cooking up a quiche.
This breakfast, which could just as easily serve as brunch, also came about because of our sweet potato hash burnout. We’ve been munching on sweet potato hash for nearly every breakfast since we began the Whole30, but have needed to come up with some more creative, i.e. different forms of breakfast now that we’re nearly two weeks in.
The results were truly scrumptions. You can make this dish for 4 by simply doubling the recipe but as I knew it wouldn’t be a hit with my kiddos, I simply made it for my husband and me. As with all recipes here on Refined + Rugged, I’d love to know what YOU think!
4 slices turkey bacon (or prosciutto)
1 tbs. coconut oil
1/4 onion diced small
1 clove garlic
2 cups baby spinach
Dash of nutmeg
1/4 cup coconut milk
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
2 eggs, at room temperature
1 cup of grape tomatoes halved
Preheat the oven to 400 degrees with the oven rack in the center of the oven. Spray a baking sheet with cooking oil. Lay the bacon on a baking sheet and bake until crispy 8-10 minutes.
Meanwhile, in a medium skillet, heat the coconut oil and saute 1/4 of an onion stirring frequently until soft, about 5 minutes. Add the garlic and cook for about 30 seconds until fragrant. Add the spinach and nutmeg and cook until the spinch is wlited, about 1 to 2 minutes. Stir in the coconut milk and bring the mixture to a simmer. Stirring occasionally, cook for an additional 5 minutes until the mixture thickens. Remove pan from heat and season with salt and pepper.
Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and 1 tablespoon lemon juice. Bring the water to a simmer over medium heat. Crack an egg into a small bowl, be careful not to break the yolk. Slide the egg into the water, then stir carefully for 2 to 2 1/2 minutes until the white is set and the yolk is still soft. Using a slotted spoon, remove the egg and drain on a paper towel. Repeat with the remaining egg.
Place 1/2 cup tomatoes on each salad plate and season with salt and pepper. Place two strips of bacon over the tomatoes. Spoon 1/2 of the spinach sauce over the bacon (or proscuitto). Top with a poached egg and add salt and pepper to taste. Serve warm.