Poached Eggs with Spinach
Breakfasts • European
Description
The water should not be boiling vigorously. After it comes to a boil, reduce the heat to maintain a gentle simmer. It is more convenient to cook the eggs in pairs in a pot.
Ingredients
- Chicken Egg 4 pieces
- Vinegar essence 2 tablespoons
- Frozen spinach discs 10 oz
- Leek 5 oz
- Garlic 4 cloves
- Olive Oil 1 tablespoon
- Salt ½ teaspoon
- Toasted Sesame to taste
- Italian chopped parsley to taste
Step-by-Step Guide
Step 1
Sauté the leek and garlic in olive oil, then add the spinach.
Step 2
Sauté the spinach mixture for 10-12 minutes over low heat. If necessary, you can add a few tablespoons of water. About 3-4 minutes before it's done, add a little salt and the Italian herb mixture.
Step 3
Meanwhile, bring 2 liters of water to a boil with the vinegar and ½ teaspoon of salt.
Step 4
Crack an egg into a small bowl. Using a spoon, create a whirlpool in the boiling water and gently pour the egg into the center.
Step 5
After 4 minutes, use a slotted spoon to transfer the egg to ice water for 2 minutes to firm it up. Remove the egg from the water and trim any uneven edges of the white.
Step 6
Repeat this process with all 4 eggs.
Step 7
Place the spinach on plates and sprinkle with sesame seeds.
Step 8
Submerge the poached eggs in hot water for no more than 1 minute to warm them before serving.
Step 9
Place the poached eggs on top of or next to the spinach. The dish is ready!
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