Poached Egg with Watercress

Total Time 15 mins
Course Breakfast, Main Course, Snack
Servings 1 serving


  • 1 Egg
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Coconut Oil
  • 4 cups Watercress (chopped)
  • Sea salt and black pepper (to taste)


  • Crack your egg into a bowl. Bring a pot of water to a boil on your stovetop. Add vinegar.
  • Stir your water with a spoon to create a whirlpool. Carefully add your egg into the whirlpool. Cook for 3 to 4 minutes, then use a slotted spoon to carefully remove the poached egg onto a plate lined with paper towel to soak up the excess liquid.
  • In a skillet, heat oil over medium-high. Add watercress and cook just until wilted, about 3-5 minutes. Season with salt and pepper to taste.
  • Transfer watercress to a plate and top with your poached egg. Enjoy!


No watercress: Use spinach, kale or any dark leafy greens.
Keyword breakfast, eggs, lunch, snack, supper