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This post is sponsored by California Walnuts.
It’s really hard to find things that pack a lot of protein and minerals into a meal. I am always looking for recipes that I can use for any meal – breakfast, lunch or dinner. My kids, my husband and I all have crazy schedules and it’s gotten to the point where I am only eating one big meal a day so I like to incorporate as much healthy options in one meal as I can to make sure I am still getting my daily nutrients. I stumbled upon this recipe a few years ago and adapted it to our tastes. We love pretty much every ingredient in this meal, especially the California walnuts. I love that they give the recipe a bit of crunch and texture.
Poached Egg Spinach Walnut Saute Recipe
The recipe is super basic. Chopped spinach, chopped walnuts & mushrooms, shredded Gruyere cheese, thyme, sage, garlic & parsley mix, red wine & white vinegar.
This is a cast iron skillet meal, but I have modified it to also work in a regular skillet. For the sake of clear pictures, I did this particular meal in the regular skillet because the in process pictures come out better but it works well in either pan.
First thing is to saute the spinach with a little oil. If you hear a popping noise, don’t worry. It’s the air escaping.
Put the spinach aside, add a little more oil and toss the mushrooms in the pan.
Toss the garlic salt, thyme and sage into the mushrooms. It’s smells so good!
Add the red wine vinegar and California walnuts once the herbs have thoroughly coated the mushrooms.
Once that has been completely mixed you can add a little salt or pepper to taste.
Next up is the yummy Gruyere cheese. It melts awesome and quick with out burning.
It’s one of my favorites to cook with.
Add the spinach bake in and mix it all until the cheese is completely melted.
Poaching eggs is actually pretty simple. When the saute mix is all done boil 8 cups of water with some vinegar. Crack the eggs into little pinch bowls that won’t crack in hot water because when you place the eggs into the water you want to submerge the bowl slightly and tip the eggs into the water.
Using a slotted spoon slide the eggs out of the water carefully after 3 minutes.
Place them on a paper towel to drain.
Spoon the saute mixture onto a plate and place the poached egg in the middle. We add slices of french bread to scoop it up with coated with a bit of olive oil.
This is an awesome meal anytime of the day and the added California walnuts along with the egg packs an awesome protein and omega-3 punch.
Why California Walnuts are fantastic:
- Walnuts are a delicious and versatile ingredient that is the perfect complement to other whole foods for nutritious, tasty meals.
- Not all nuts contain omega-3s and walnuts are the only nut to contain a significant amount of alpha-linolenic acid (ALA), the essential plant-based omega-3 fatty acid. In one ounce, there are 2.5 grams of ALA, which is more than five times the amount found in any other nut.
- In addition to omega-3 fatty acids, walnuts offer other important components of a healthy diet, including 4 grams of protein and 2 grams of fiber per ounce.