Supreme Poached Eggs

I used my poaching pods to make my eggs this morning!  They are so easy to use and make such delicious poached eggs.  It's fun to shake up the breakfast routine every now and then - while my husband never seems to get bored, he does get a lot of the same ingredients presented in different ways.  It's an excellent challenge for me to use the same things over in new ways (if you look at the last three breakfast meals, they all use almost the same basic ingredients, but each are different and awesome in their own way!)

The Meat

- 2 slices bacon

- 3 breakfast links

- 2 eggs

The Veggies

- 3 slices of sliced tomato

- 1/3 cup raw spinach

- 1 mushroom, sliced

- 1/2 green onion

The Sauce

- 1 teaspoon French dressing (it's mostly primal...I'm a bad Grok)

- 1 teaspoon hemp seed oil based mayonnaise


The Fruit
- 1/2 pear, sliced
- 3-4 strawberries, sliced

Cook up the meat on your griddle pan, on high heat.  Flip your bacon at least twice and keep rolling the breakfast links around so they don't char too badly.  After I cooked up the meat all delicious and crispy, I put the spinach, mushrooms, and tomatoes on the griddle pan for around 3 minutes to make them all soft and tasty counterparts to the meat.


Meanwhile, put around 3-4" of water into a simmer pot and bring it to a boil.  Once you get a rolling boil, grease your poaching pods, crack your eggs into them, turn off your heat and slip them into the water.  Cover the pot with its lid and set your timer for 4 minutes.


Put the fried tomato slices on the plate first, then layer the spinach and the poached eggs on top (imagine the tomato slice is an English muffin).  Mix up the French dressing (don't judge me for my small indulgences) and the mayonnaise and spoon it onto the poached eggs.  Cut up the green onion over the top (you could substitute chives if you wanted!) and arrange your fruit in a pretty pattern so you feel all special like.