Monday 15 April 2024
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Dr. Frank Lipman’s Poached Eggs and Greens


Poached eggs and spinach are loaded with a high amount of fiber to get your body going in the morning. Enjoy these eggs for breakfast and stave off your cravings throughout the day.


  • 1 tsp avocado oil
  • 2 cups baby spinach (or your favorite greens)
  • sea salt, to taste
  • 1 tsp apple cider vinegar
  • 2 eggs


1. Heat the avocado oil in a cast iron skillet over medium heat. Add the baby spinach. Season with sea salt and cook for two minutes. Remove from heat.


2. Add about one and a half inches of water to a medium skillet. Place over medium-high heat. Add the apple cider vinegar. Once the water comes to a boil, reduce the heat to a simmer and crack in the eggs. Poach for about four minutes. Remove the poached eggs from the water with a slotted spoon and place over the greens.

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