About the Recipe
Start your morning with a simple, nourishing meal that feels like something you’d order at your favorite café. These perfectly poached eggs served on a toasted English muffin with fresh sautéed spinach create a balanced, protein-packed breakfast that’s both comforting and energizing. Quick to make and full of whole-food goodness, it’s an easy go-to for busy mornings or a slow, peaceful start to your day.
Ingredients
Wet Ingredients
• 2 large eggs
• 1 cup skim milk
• ½ cup unsweetened applesauce
Dry Ingredients
• 1 cup flax pancake mix
Mix-Ins
• 1 cup frozen blueberries
• 2 tbsp hemp hearts
Preparation
Step 1
Prepare the Spinach
Heat a small pan over medium heat.
Add a tiny bit of olive oil or a quick spray (optional).
Add spinach and sauté 1–2 minutes until just wilted.
Season lightly with salt & pepper.
Set aside.
Step 2
Toast the English Muffin
Split the English muffin.
Toast to your preferred level of crispiness.
Step 3
Poach the Eggs
Bring a small pot of water to a gentle simmer (not a rolling boil).
Add a splash of vinegar (optional — helps the whites set).
Crack each egg into a small bowl.
Create a gentle swirl in the water, then slowly slide in one egg.
Cook 3–4 minutes for a soft yolk, 5 minutes for firmer.
Remove with a slotted spoon and drain on a paper towel.
Repeat with the second egg.
Build the Meal
Place the sautéed spinach on top of the toasted English muffin.
Add the two poached eggs.
Sprinkle with salt & pepper.
Enjoy warm!
Nutrition Info (Approximate) Calories: ~310–330 kcal
Macros:
Protein: ~23–25 g
Carbs: ~28–30 g
Fat: ~11–13 g
Protein: 17 g → 21% of calories
Carbs: 40 g → 48% of calories
Fat: 10 g → 27% of calories
Fibre: 8 g → supports digestion