PALEO SPINACH AND POUCHED EGGS ENJOY DAN:

PALEO SPINACH AND POUCHED EGGS AND SPICES by CHEF DAN:

Serves 4

INGREDIENTS:
1 tablespoon coconut oil, plus more for drizzling

1/2-teaspoon EACH cumin, curry blend and turmeric

4 eggs

DIRECTIONS:

1.   Fill 2-inches of water in a skillet over medium-heat.

2.   Until bubbles appear on the surface.

3.   In another skillet add coconut oil, and place on medium-high heat.

4.   Once oil is warmed add spinach and sauté until almost tender and wilted.

5.    Add cumin, curry and turmeric, and season with S. &. P.

6.   Cover and continue cooking for another minute stirring occasionally.

7.   Drain excess moisture by moving spinach into a colander.

8.   In a cup carefully crack one egg.

9.   Slowly add egg into the skillet in simmering water without breaking.

10.                Do the same with remaining eggs.

11.                Cook eggs in simmering water for about 2-3 minutes.

12.                Cook until whites are set and yolks are runny.

13.                Devise spinach evenly among 4 bowls and top each with poached egg.

14.                Drizzle with a splash of coconut oil.

ENJOY DAN:                           SING SONGS & PLANT SEEDS!!