Poached eggs with spinach and black beans

This recipe features poached eggs served on a bed of wilted spinach and warmed black beans, combining protein, iron, and fiber for a balanced meal. It's a quick and nutritious option for breakfast or brunch.

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05 May 2026
Cook time 10 min
Prep time 5 min

Ingredients:

1 tsp vinegar
2 eggs
3/4 cup spinach
1/2 cup black beans
1/4 tsp salt
Poached eggs with spinach and black beans

Poached Eggs with Spinach and Black Beans is a nutritious and delicious dish perfect for breakfast or brunch. This recipe combines protein-rich eggs, iron-packed spinach, and fiber-filled black beans for a balanced, flavorful meal that is quick and easy to prepare.

Instructions:

1. Prepare the Poaching Water: Fill a medium-sized pot with water and bring it to a gentle simmer. Add 1 tsp of vinegar to the water to help set the egg whites.
2. Poach the Eggs:
- Crack each egg into a small bowl or cup, one at a time.
- Create a gentle whirlpool in the simmering water by stirring it with a spoon.
- Carefully lower each egg into the center of the whirlpool. This helps the egg whites wrap around the yolk, forming a neat oval shape.
- Poach the eggs for about 3-4 minutes, or until the whites are fully set but the yolks remain soft and runny.
- Using a slotted spoon, gently lift the poached eggs out of the water and place them on a paper towel to drain.
3. Wilt the Spinach: While the eggs are poaching, heat a non-stick skillet over medium heat. Add the spinach and cook, stirring occasionally, until wilted. This should take about 1-2 minutes. Remove from heat and set aside.
4. Warm the Black Beans: In a small saucepan, heat the black beans over medium heat until warmed through, stirring occasionally. This should take about 3-4 minutes. Add the salt and stir to combine.
5. Assemble the Dish:
- Divide the wilted spinach between two serving plates.
- Spoon the warmed black beans over the spinach.
- Carefully place a poached egg on top of the black beans on each plate.
6. Serve Immediately: Serve the poached eggs with spinach and black beans immediately, garnished with a pinch of extra salt and pepper, if desired.

Enjoy your perfectly poached eggs served over a bed of wilted spinach and black beans. This healthy and satisfying dish is sure to become a staple in your meal routine.

Poached eggs with spinach and black beans FAQ:

How long should I poach the eggs?

Poach the eggs for about 3-4 minutes. The whites should be fully set while the yolks remain soft and runny.

What size pan should I use for poaching the eggs?

Use a medium-sized pot for poaching the eggs, filled with enough water to allow the eggs to float without touching the bottom.

Can I substitute the black beans with another type of bean?

Yes, you can substitute black beans with other beans like kidney beans or pinto beans, depending on your preference.

How should I store leftovers of this dish?

Store the leftovers in an airtight container in the refrigerator for up to 2 days. Reheat the spinach and beans separately, and poach fresh eggs if possible.

What if my egg whites don’t set properly while poaching?

If the egg whites don’t set, try adding a bit more vinegar to the poaching water or ensure the water is at a gentle simmer, not a vigorous boil.

Cooking Tips:

- Use fresh eggs for poaching, as they hold their shape better and result in a more elegant presentation.

- Add a splash of vinegar to the poaching water to help the egg whites set more quickly.

- Use a slotted spoon to gently place and remove the eggs from the poaching water to avoid breaking the yolks.

- To save time, you can use canned black beans. Just make sure to rinse them thoroughly to remove excess sodium.

- Wilt the spinach separately before adding it to the plate; this ensures it is cooked evenly and retains its bright green color.

Nutrition Facts

1 Servings
Calories 270kcal
Protein 20g
Carbohydrates 24g
Fiber 9g
Sugar 0.60g
Fat 10g

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