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Poached Eggs, Tomatoes and Spinach on Cheddar Scones

4 servings



Nutritional Facts Per Serving

20.1 g
41.7 g
2.8 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 486
  • Fat 26.8 g
    • Saturated   10.7 g
    • + Trans 
  • Cholesterol 392 mg
  • Sodium   674 mg
  • Carbohydrate 41.7 g
    • Fibre   2.8 g
    • Sugars  
  • Protein 20.1 g
    • Vitamin A 37 %
    • Vitamin C 10 %
    • Calcium 15 %
    • Iron 22 %


Preheat the oven to 350 degrees F. Cut the scones in half and spread the cut side with the butter. Set the scones on a baking sheet. Top each half scone with spinach. Top the spinach with two slices of tomato. Season with salt and pepper. Heat in the oven 10 to 12 minutes, or until the spinach is slightly wilted.

While the scones heat, bring a large pot of water to a gentle simmer and add the vinegar. Poach eggs to desired doneness. Set two half scones on each of 4 plates. Top each with an egg and serve.

Serving Suggestions

For a more filling meal, serve the eggs with bacon, sausage or ham, and a potato side dish created from a recipe in our website collection, such as Boiled, Smashed and Fried New Potatoes.

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