Quick-Poached Eggs Over Toast

My idea of a perfect brunch: this is savory, fast and packed with both fiber and protein. Plus, if you add it up, the calories come to about 250. Not too shabby eh?

One of my favorite new things I learned this year was how to quick-poach an egg. It's easier and faster than the traditional method, and yields an egg that is somewhat like a sunny-side up egg without all the frying.

Ingredients (each, per person):

1 egg
1 tbsp butter
1 slice of whole grain bread
salt and pepper to taste
1/4 cup spinach
Ice
cooking spray

To quick-poach:

Toast and butter your bread.

Spray a stainless steel skillet with cooking spray and set on medium heat. Break your egg into the pan, being careful not to break the yolk. Cook until the bottom of the whites are set (so it won't slide around or break up anymore) and then add in a handful of ice cubes. Cover and cook until the white part over the yolk just sets, about 3 minutes. Remove from heat.

Top the toast with spinach, then the egg, then salt and pepper to taste.