Of which 2.3 g sugars and 2.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Iron (spinach) · Vitamin K (spinach) · Complete protein (egg)
Allergens egg
Sautéed spinach with poached egg
Simple, quick, with the egg as the sauce.
Ingredients
- 300 g (10½ oz) fresh spinach
- 2 fresh eggs (100 g / 3½ oz)
- 3 cloves garlic (9 g) — sliced
- 1 tbsp extra-virgin olive oil (10 g)
- grated nutmeg, to taste
- salt, pepper and vinegar, to taste
Method
- Bring a pot of water to a boil and add a splash of vinegar.
- Stir the water with a spoon to create a whirlpool and carefully slide the egg in. Poach for 3 minutes and lift it out with a slotted spoon.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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