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How To Poach Eggs

How to make Poached eggs

Snehal Vaidya
Prep Time 20 mins
Course Breakfast
Cuisine American


Poached eggs

  • 4 Organic Large Eggs brown are preferred
  • 3 cups Hot Water (filtered)
  • 2 tbsps Apple Cider Vinegar

To go along

  • 3 cups Spinach Finely chopped
  • 1.5 cups Button Mushrooms – 1.5 cup
  • 1 Tomatoes – 1 Diced


  • 2 tbsps Coconut Oil
  • 1 tsp Sea Salt
  • 1 tsp Smoked Paprika – 1 teaspoon for added flavour
  • 1 tsp Ground Black Pepper


  • Add the water to a pot of water and bring it to a soft boil (to a stage where the boiling bubbles have just about begun popping up)
  • Meanwhile finely chop spinach, mushrooms and tomatoes
  • Add coconut oil to a skillet and add all them all once the skillet is adequately hot
  • Sprinkle 1/2 a teaspoon of salt on the greens and cover the skillet and allow it to cook for 5 minutes while sauteing the mixture every now and then
  • Add 2 tablespoons of apple cider vinegar when the water gets to the soft boiling stage and gently stir the water with a spoon in a circular motion to create a small whirl
  • Crack your eggs (1 at a time) in a bowl & drop the egg into the whirl (directly from the bowl ) no spooning here
  • Repeat this for all the other 3 eggs & let the eggs cook for about 3 minutes
  • Meanwhile the quantity of spinach & mushrooms must have halved and cooked - Divide the mixture into 2 serving bowls
  • Your eggs should be done too in the meanwhile. Remove them one by one with an indented spoon and place them on the green mixture in the serving bowl
  • Garnish with salt, pepper and smoked paprika or any other paleo certified seasoning
  • Happy Poaching