Poached eggs has become one of my favorite “go to” breakfast dishes. They are easy and have just the right amount of protein and fat to replenish my body after a hard run and keep me feeling full and satisfied! Breakfast is such an important meal and can make a big difference in how you feel throughout the day. You certainly don’t want to eat something that is going to leave you famished and craving sweets and caffeine an hour later.
I am always trying different vegetables with my eggs and the combo above with carrots, onions, tomatoes and spinach has become one of my favorites. I love the sweetness of the carrots contrasted with the tanginess of the tomatoes. It’s so easy too! You can save time by cutting up your vegetable the night before and then throw them into a skillet to cook while you finish your post run stretches or check your email.
Poached Eggs with Carrot & Tomatoes
- 1 tablespoon of butter
- 1/4 cup purple onions finely chopped
- 1/3 cup of carrots cut into strips
- 1 handful of baby spinach leaves
- 1 slice of a large tomato cut into pie shaped pieces or a handful of grape tomatoes sliced in half
- 2 eggs
- Sea salt and pepper to taste
Directions:
- Melt butter in a small skillet over medium to low heat.
- Add onions and carrots and sauté until tender crisp.
- Add spinach leaves and cook until they begin to wilt.
- Gently stir in tomato slices.
- Immediately after adding tomatoes make a well in the center of the vegetables and add both eggs. Season as desired with sea salt and pepper.
- Cover with a lid and allow to eggs to poach for about 3-5 minutes.
- Slide them onto a plate, grab your DIY Recovery Drink and enjoy hearty breakfast sure to replenish you after a tough workout!
Make sure to leave a comment below and share your favorite post run breakfast!
