Treat Mom to a delicious, gorgeous and healthy breakfast-in-bed this Mother’s Day! From our friends at The Chalkboard Magazine.
- 1 Tbsp sunflower oil
- 1/2 clove garlic, grated or crushed
- 1 egg
- 1 slice quinoa bread
- 1 1/4 oz washed baby spinach leaves
- olive oil, for drizzling
- cracked pepper
Fill a skillet with water, 1 inch from the top, and bring to a boil.
At the same time, heat the sunflower oil in another skillet with the garlic and saute for 1 minute.
When the water-filled skillet is at a rolling boil, turn it down to a simmer and crack the egg very carefully into the simmering water. Poach for 3 minutes (use a timer), making sure that the water completely covers the egg; if necessary, spoon cooking water over the egg while it cooks.
Meanwhile, pop the bread into the toaster or under the broiler.
When the garlic has softened in the other skillet, add the spinach and let it wilt for 30 to 60 seconds. Place your toast onto a plate and pile the spinach on top. Carefully remove the egg from the water with a slotted spoon and place on the spinach.
Drizzle with a little olive oil and cracked pepper.