Poached Egg on German Bread with Spinach & Arugula

After your morning workout or yoga practice, try this for a late breakfast or a super satisfying light lunch.

When I need some carbs to round out my meal, one of my favorite treats is what my family calls German Bread. My mom is German, born and raised in Mainz am Rhein, so I grew up on this dark, earthy rye bread. You can find it in natural food stores in a few different varieties. If you’re 100% gluten free this one’s not for you, but many people who don’t tolerate wheat bread find they do well with it. It comes packaged like a brick, and is shelf stable until opened, then you’ll want to keep it in the fridge. I cut the brick in half to make two smaller square loaves, like the shape you see in the photo, and freeze one half. One half slice is 70 calories and about 11-12 grams of carbohydrate. Perfect.

To poach a perfect egg, heat 2 inches of water in a small skillet until boiling ( I use a ceramic coated non-stick skillet for this ). Turn heat to medium-low and add a splash of vinegar. Any vinegar will do, I prefer a light one like rice vinegar or white vinegar. Why vinegar? It helps keep the egg albumen (the white part) “held together” in the water. Crack an egg into a small dish and gently slide the egg into the water. Simmer egg 3-4 minutes for a firm white and runny yolk. Use a slotted spoon to remove egg from the water.

While egg is poaching prepare your plate. Place half a slice of German Bread on top of spinach and arugula. Gently place the egg on top of the bread. Drizzle with extra virgin olive oil, season with S&P and enjoy! 

Spinach is a rich source of vitamins A & K. Arugula also provides a healthy dose of vitamin K. The healthy fats in the egg yolk and olive oil will help your body absorb these fat soluble nutrients.