Poached Eggs with Spinach and Onions

It’s so easy to overdo it during the holiday season. To become derailed. Bumped off the healthy wagon. But when you make the decision to start your day off with something delicious and nutritious, it can really put you in the right mindset for the rest of the day. Check out this wonderful breakfast dish that is filling, very easy to make and full of vitamins and nutrients - it’s inspired by a breakfast that I had recently at the Kripalu Center for Yoga and Health. You will want: 1 small onion (yellow, sweet or white) 4 cups spinach or baby spinach 1 small shallot 1-2 tsp freshly grated ginger (or substitute with the same amount of powdered ginger) 2 large or jumbo, organic, free-range eggs (preferably local) Extra Virgin Olive oil Sea salt and pepper to taste.

Chop the onion and shallot into bite-sized pieces and sautee in olive oil. After onions soften and start to become translucent, add in ginger, a pinch of sea salt and pepper. Add spinach and more olive oil, sauteeing all ingredients so it covers the pan. Lower heat and carve two depressions into the mixture - do not dig so deep that you can see the bottom of the pan - this is where you will poach the eggs. Crack one egg into a small bowl, checking for shells. Then pour the egg into one of the depressions. Repeat with the other egg. Cover the pan for 1-3 minutes until the egg whites become opaque and the yolk is covered. Use a spatula to carefully take mixture out of the pan and serve.

*I recommend making this dish in a cast iron skillet or ceramic pan if you have.