Ingredients:

• 4 eggs
• 500g spinach
• 100g goat cheese
• 1/2 tablespoon flaxseed or ghee or grape seed oil
• Sea salt
• Freshly ground black pepper
• 2 cloves garlic
• Zest of 1/2 lemon
• 1 tablespoon lemon juice
• 1 teaspoon vinegar

Instructions:

1. Preparation:

Dry roast the flaxseed in a pan until it releases a mild nutty aroma, then set aside.

Cut the goat cheese into small cubes.

Clean the spinach, remove the stems and veins, and tear into smaller pieces.

Slice the garlic thinly.

Grate the lemon zest.

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2. Eggs:

Boil about 3 liters of water in a wide saucepan for poaching the eggs. Ensure that the water doesn't boil but simmers with gentle bubbles. Create a vortex by stirring the water with a spoon while gently placing the eggs into it from a coffee mug.

Crack the eggs one by one into the simmering, slightly vinegary water. Remove from heat and let the eggs sit in the hot water for 3-4 minutes for a runny yolk.

Lift the poached eggs out of the water with a slotted spoon and let them drain.

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3. Spinach:

While the eggs are cooking, prepare the spinach. Toss it in a pan with a little fat, add lemon zest and juice, garlic slices, and season with salt and pepper. Cook for 2-3 minutes until done.

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4. Serve:

When ready to serve, season the poached eggs with salt and pepper.

#Vegetarian #Gluten-free #Nut-free  #A2 Casein Rich  #A1 Casein-Free