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FEED YOUR FACE: Skin-Friendly Spinach Salad with Roasted Tomatoes and Poached Eggs

By Dr Jessica Wu

I went to a bridal shower brunch recently, and the hostess served a delicious spinach salad topped with roasted tomatoes and poached eggs. This dish is great for your skin because it has dark greens (associated with fewer wrinkles, especially crow’s feet around the eyes), cooked tomatoes (high in lycopene and other antioxidants that fight sun damage), and eggs (good source of protein, which helps build collagen and keeps your blood sugar stable to fight acne, wrinkles, and rashes). Here’s my friend’s recipe:

2 cups halved cherry tomatoes

2 tbsp olive oil

1 tsp chopped garlic

1 tsp chopped thyme

1 tbsp chopped parsley

Salt and pepper

6 cups baby spinach, washed very well

Croutons (optional)

1 tbsp white or rice vinegar

4 fresh eggs

2 green onions, sliced thinly

  • Preheat oven to 425 degrees.
  • Toss tomatoes with olive oil, garlic, thyme, parsley, and salt and pepper to taste. Put in oven-proof baking dish or foil-lined baking sheet in a single layer, skins down. Roast for 25 to 30 minutes, shaking gently from time to time until they’re soft and slightly dark around the edges.
  • Divide spinach among four plates. Top with roasted tomatoes (and croutons if desired).
  • Fill a large wide pot with water, add vinegar and bring to a boil. Crack each egg into a small cup or bowl and slip them into the boiling water one at a time. Cover and remove from heat until cooked to desired firmness (4 to 6 minutes). Remove with slotted spoon and place on top of each portion. Sprinkle with sliced green onions.

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