You can never go wrong with poached eggs for breakfast. Throw in a few extras, and you’ve got a hearty morning meal!

Click to get more Easy, Healthy Recipes

  • Preparation Time

    10 minutes

  • Cooking Time

    20 minutes

  • Difficulty Rating


  • Serves



  1. 4 organic omega-3 or pastured eggs
  2. 4 mushrooms
  3. 2 Tbsp. / 30 ml olive oil
  4. Ground black pepper, to taste
  5. 1 bunch spinach leaves
  6. 2 SWG* English muffins, toasted (* Sprouted whole grain)
  7. Hollandaise sauce (see recipe below)
  8. Hollandaise Sauce
  9. 3 omega-3 or grass-fed egg yolks
  10. 2 Tbsp. / 30 ml water
  11. 1 Tbsp. / 15 ml freshly squeezed lemon juice
  12. 2 tsp. / 10 g butter, pasture-raised


  1. Fill a large non-stick frying pan with water and bring to a boil. Reduce heat to simmer.
  2. Gently break each egg into a teacup, 1 at a time and slide into the simmering water. Simmer the eggs for 2 minutes.
  3. Turn off the heat and let the eggs stand in the water for about 10 minutes. Remove the eggs from the pan with a slotted spoon and set aside.
  4. Place the spinach in a large bowl and pour boiling water over it. Stir until wilted, and then drain thoroughly.
  5. Preheat the grill.
  6. Coat the mushrooms with olive oil and place gill-side up on an oven tray.
  7. Sprinkle pepper, if desired. Cook the mushrooms under the grill for about 8 minutes.
  8. Make the hollandaise sauce just before serving.
  9. Place the egg yolks, water, and lemon juice in a blender, and whisk briskly.
  10. In a saucepan over medium heat, melt butter, remove from the heat and pour into the blender in a thin, steady stream.
  11. Toast the English muffins, cut into halves, and place on a serving plate. Top each half with a helping of spinach, a roasted mushroom, and the poached egg.
  12. Pour warm Hollandaise sauce over the eggs and serve at once.

Serving Size: 1 slice + 1 egg

Exchanges per Serving: 1 Carb, 2 Protein, 1 Fat

Wasn't that delicious? Do you want more?

Comments 46

  1. I’ve noticed on the recipes that a lot are multiple servings, do they store well in the fridge for the week?
    I work long hours, and very early in the morning, (4 am). So being able to have the breakfast meals prepared to go to work with me would be very beneficial.
    Thank you for any advice.

    • Hi, JLDodson. I highly recommend that you use the personal version of the Menu Planner application (rather than the “Popular Foods” route that you are currently using), so that you can select the specific foods that you want. You can switch to it by clicking on the “My Food Choices” icon in the toolbar above your current menu.

  2. It looks as if no body reads the directions or the recipe. Maybe my version is different but in the recipe it states that SWG* is sprouted whole-grain (english muffin) however it was asked 3 times in the above discussion, “What does SWG mean?”. It also states the recipe is for 4 servings. Then somebody comments, “I can’t eat 4 eggs!” Sheez.

  3. Hi, 1sclark. Egg Beaters is more processed a product than we would recommend. If you are looking for a comparable product, we suggest one labeled “organic,” or to try simple home-made mini-omelettes made from chickpea flour, yogurt, and the seasonings suggested above (or what you would generally use in your eggs/substitute).

  4. Hi, Pbragg22. Every browser has its own specifics, but generally there is a star or similar icon in the upper right corner of the url line – click on that and select or creat a folder in which you would like to save Trim Down Club recipes.

  5. Hi, KDeruyter1, and welcome! Actually, we are global. SWG is just a shortening of the term “sprouted whole grain” – and you can find various variations of the term in the US as well as most of the rest of the world. Check out Whole Foods Market or Trader Joe’s for their breads, tortillas, and other sprouted grain products.

  6. I changed this to poached egg, spinach & mushrooms on whole grain toast. I cooked everything in the microwave and it was so quick (sliced mushrooms, covered – 1 min; spinach in mushroom juice, covered – 1 min; egg in mug with 1/3 c. Water – 80% power for 1 min.). Instead of hollandaise, I put 1/4 teaspoon butter on top, to melt. Delicious and easy!

  7. Made this for Sunday breakfast today. I did not have mushrooms so I substituted a grilled tomato slice. The warm butter added to the egg yolks doesn’t provide enough heat for the Hollandaise to be warm enough so I had to heat it slowly in a double broiler to get the warmth needed and not set the egg yolk. I did not have the SWG muffins on hand but it was just as good on a slice of toasted SWG bread. I only used one slice of bread cut in half on the diagonal for each poached egg.

Leave a Reply