Poached Eggs on Spinach-Feta Toast

  • Servings: 4
  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup (125 mL) frozen spinach, thawed, finely chopped and lightly squeezed
  • 1/2 cup (125 mL) crumbled feta cheese
  • 1/2 cup (125 mL) finely chopped green onions
  • 2 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
  • 1 small clove garlic, minced
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 3 tbsp (45 mL) olive oil
  • 4 thick slices sourdough bread, toasted
  • 1 tbsp (15 mL) vinegar
  • 8 eggs


In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch each of the salt and pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350F (180C) oven until cheese is slightly softened, about 10 minutes.

Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towellined tray.

Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion,

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