Poached Eggs with Spinach & Ricotta

This colorful brunch dish combines fresh spinach with grape tomatoes, ricotta cheese and poached eggs. Crisp bacon slices and buttered toast round out the plates.
Average Customer Rating:
5 out of 5
5
 out of 
5
(2 Reviews) 2
2 of 2(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Poached Eggs with Spinach & Ricotta
Review 1 for Poached Eggs with Spinach & Ricotta
5 out of 5
5 out of 5
AliKB
Key Biscayne, FL
July 24, 2010
Would You Recommend? Yes
+1point
1of 1found this review helpful.
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Excellent way to begin the weekend
July 24, 2010
Delicious and not as fatty as other egg based breakfasts. A Mediterranean version: use non fat ricotta and Spanish jamon iberico instead of bacon. To sautee the spinach, olive oil instead of butter. Substitute butterd toast with pan tumaca (toast with olive oil, raw tomato puree and a little bit of salt).
Review 2 for Poached Eggs with Spinach & Ricotta
5 out of 5
5 out of 5
happyhygienist
Denver, PA
July 16, 2010
Would You Recommend? Yes
0points
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Excellent brunch recipe
July 16, 2010
I served this recipe for Sunday brunch. It made a beautiful presentation and was a big hit with my guests. We felt virtuous, too, because it's so healthy! I will serve this often!