Poached eggs with peaches and blue cheese

PREP TIME: 20 MIN, ACTIVE
SERVING SIZE: 2 PEOPLE

INGREDIENTS

  • 4 eggs
  • 2 large ripe peaches
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons honey or maple syrup
  • 3 tablespoons olive oil
  • A dash of Kosher salt
  • 4 ounces blue cheese (such as Roquefort or Saint Agur), room temperature
  • 2 cups (loosely packed) spinach or baby arugula
  • 3 tablespoons broccoli sprouts
  • Freshly ground black pepper

PREPARATION

Using a paring knife, score an X 
in the bottom of each peach. Cook in a large saucepan of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a bowl 
of ice water; let cool. Peel; cut over a small 
bowl into cubes, collecting juices. Add lemon juice and honey/maple syrup and toss to combine.

Add 2 tablespoons of olive oil into juices. Toss arugula and broccoli sprouts with a half of the dressing.

For the eggs, fill a saucepan with a couple inches of water. Heat the water on high until it reaches a bare simmer and bubbles start appearing at the bottom of the pan, or bring the water to a boil and then lower the heat until the water is at a bare simmer (just a few bubbles coming up now and then).

Put poached eggs, peaches and blue cheese crumbles on top of the greens. Sprinkle with remaining dressing, season with pepper and salt.