March 28, 2024/Recipes

Recipe: Poached Eggs With Spinach and Red Pepper Pesto

A light and tasty power breakfast

Poached egg on bed of spinach with red pepper, with fork and knife on plate

Start your day right with this light and tasty power breakfast. It offers a perfect balance of protein, greens and veggies — and the pesto gives it a little kick.


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  • 1 red bell pepper
  • 1 small clove garlic
  • 1 ounce roasted almonds (about 22 pieces)
  • 2 tablespoons grated Parmesan
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 10 ounces baby spinach (about 16 cups)
  • 2 teaspoons white wine vinegar
  • 8 large eggs
  • 2 scallions, sliced into thin rings


  1. Place the bell pepper over an open flame of your gas burner on high. Cook, turning often, until the skin is charred on all sides. Alternatively, you can broil the pepper until charred.
  2. Put the pepper into a bowl, cover, and let steam for 15 minutes until cool enough to handle.
  3. Rub away the charred skin and remove the core and seeds.
  4. Put the pepper, garlic, almonds, Parmesan, 1/8 teaspoon of the salt and 1/8 teaspoon of the black pepper into a food processor or blender and blend until smooth. Set pesto aside.
  5. Rinse spinach, leaving the water on the leaves. Put the spinach into a large pot over medium-high heat. Cover tightly and steam until the spinach is wilted, about 2 minutes.
  6. To poach eggs, fill a medium skillet 3/4 full with water and bring to a boil. Reduce the heat to medium so the water simmers gently. Add the vinegar.
  7. Crack an egg into a small bowl. Hold the bowl just over the surface of the water and let the egg slide in. Repeat with three more eggs.
  8. Cook 3 to 5 minutes, until the whites are set and the yolks are glazed but still soft.
  9. Use a slotted spoon to lift the eggs onto a paper towel-lined plate. Repeat with the remaining eggs.
  10. Divide the spinach, eggs and pesto among plates and scatter the scallions over the tops. Sprinkle with the remaining 1/8 teaspoon each of salt and pepper.

Ingredient health benefits

Nutrition information (per serving)

Makes 4 servings

Calories: 235
Total fat: 15 g
Saturated fat 3.9 g
Protein: 18 g
Carbohydrates: 8 g
Dietary fiber: 3 g
Sugar: 2.5 g
Cholesterol: 388 mg
Sodium: 391 mg

Recipe developed by cookbook author Sara Quessenberry for Cleveland Clinic Wellness.


Learn more about our editorial process.

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