Wilted Greens with a Poached Egg
Tender, garlicky wilted greens finished with a perfectly runny poached egg on top. A simple, nourishing one-pan meal that comes together in under 20 minutes. Break the yolk and let it mingle with the earthy greens for a quick breakfast or light dinner.
For 2 servings
- prep
Wash and chop the spinach.
Rinse spinach well under cold running water. Shake off excess water and roughly chop into bite-sized pieces. Slice the garlic cloves thinly.
- boil · ~3 min
Bring poaching water to a gentle simmer.
Fill a medium saucepan with 4 cups of water and add the vinegar. Bring to a bare simmer over medium heat — small bubbles should break the surface gently, not a rolling boil.
TIPVinegar helps the egg white coagulate quickly for a neater poach. - boil · ~4 min
Poach the eggs.
1.Crack one egg into a small bowl or ramekin.2.Stir the simmering water to create a gentle vortex.3.Slip the egg into the center of the whirlpool.4.Poach for 3 minutes for a runny yolk, or 4 for slightly firmer.5.Lift out with a slotted spoon and drain. Repeat with the second egg. - saute · ~2 min
Sauté the garlic and chili flakes.
1.Heat olive oil in a large skillet over medium heat.2.Add sliced garlic and cook until fragrant and just starting to turn golden (about 1 minute).3.Add red chili flakes and stir for 10 seconds.TIPWatch the garlic closely — it goes from golden to burnt fast. - saute · ~3 min
Wilt the spinach.
1.Add the chopped spinach to the skillet in handfuls, stirring as it wilts.2.Season with salt and black pepper.3.Cook until completely wilted but still bright green (2 to 3 minutes).4.Squeeze the lemon half over the greens and toss.TIPDon't overcook the spinach — it should stay vibrant green and tender, not grey and mushy. - assemble
Assemble the dish.
1.Divide the wilted greens between two plates or shallow bowls.2.Nestle a poached egg on top of each mound of greens.3.Grate parmesan cheese over the top and finish with an extra crack of black pepper. - serve
Serve immediately while the yolk is still runny.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the freshest eggs you can find for a perfectly runny yolk and tight whites.
- 2Create a gentle vortex in the simmering water before sliding in the egg for a neat, compact poach.
- 3Don't overcrowd the skillet with spinach — add it in batches so it wilts evenly without steaming.
- 4Squeeze lemon juice over the greens just before serving to brighten the earthy flavor.
- 5For make-ahead: blanch and shock the greens, then reheat with garlic and oil before adding the poached egg.
- 6Pat poached eggs dry with a paper towel after draining to prevent watering down the greens.
Adapt it for your goals.
High-protein
Add 100g of crumbled feta or goat cheese and a handful of toasted pine nuts for extra protein and texture.
veganVegan
Replace the egg with a soft-cooked chickpea flour pancake (socca) and use nutritional yeast instead of parmesan.
low oilLow-oil
Sauté garlic and chili flakes in a splash of vegetable broth or water instead of olive oil, and omit the parmesan.
jainJain
Skip the garlic and onion family; use asafoetida (hing) and mustard seeds in oil, and replace the egg with a potato-based patty.
spicy chorizoSpicy chorizo
Crumble 50g of cooked spicy chorizo into the greens for a smoky, meaty twist.
Why this is on our healthy list.
Rich in Iron
Spinach is a good source of non-heme iron, and the vitamin C from lemon juice helps improve absorption.
High in Vitamin K
Leafy greens like spinach provide abundant vitamin K, essential for bone health and blood clotting.
Good Source of Protein
The poached egg adds high-quality complete protein, supporting muscle repair and satiety.
Low in Calories
With minimal oil and nutrient-dense ingredients, this dish is a light yet satisfying meal option.
Frequently asked questions
Yes, kale, Swiss chard, or arugula work well — adjust cooking time: heartier greens like kale need 4-5 minutes, while tender arugula wilts in under 1 minute.
