Servings: 4

4 eggs

taralli to taste

For the cream:

600 g spinach

1/2 shallot

30 g of extra virgin olive oil

Salt to taste

pepper as needed

Opinion of the chef

Let's start by preparing the soup: Heat a drizzle of oil in a large pan and brown the chopped shallot, add the cleaned spinach and cook with the lid and a ladle of water until wilted. Blend them with 30 g of oil and add water or hot broth if necessary to make it smoother.

For the poached eggs: Let's start with the pot, which must be large and about ten cm deep. Fill it halfway with water (about 1 liter) and add 15 ml of vinegar. When the water reaches a slight boil, gently pour in the eggs, one at a time. Cook for 2 minutes and with the help of a slotted spoon take out the eggs and place them on a wet cloth.

How to serve? In a deep plate pour the spinach cream, lay the poached egg on top, season with salt and pepper and complete with a crumbled taralli and / or dried fruit to taste.

Nutritionist's advice

Eggs are a real concentrate of nutrients useful for the body. In this recipe they combine with the properties of spinach to make the dish particularly suitable in food programs useful for weight loss and muscle well-being of athletes. This tasty preparation is particularly suitable for dinner and after workouts in the gym. Contains less than 300 calories, protein, iron and B vitamins.