Spinach And Poached Eggs Recipe

I absolutely love this recipe because it’s a delightful way to power up my mornings with the perfect combination of protein and vibrant greens, plus it’s super quick to whip up. The creamy poached eggs contrasting with the garlicky sautéed spinach and the optional hit of lemon or sprinkle of cheese makes every bite feel like a mini breakfast indulgence!

Preparing wholesome dishes is a passion of mine, and one of my all-time favorite recipes is the following for Spinach and Poached Eggs. It uses four heaping cups of fresh spinach, which is way more than most people think to use when making a serving of this dish.

I say go for it because spinach in any quantity is good for you and also because, when it’s properly sautéed, this spinach has incredible flavor and texture. And when you serve the sautéed spinach under perfectly poached eggs, you have not just good but also ridiculously easy and fast dish to prepare that is good for you.

Ingredients

• Eggs: A great source of protein and essential amino acids.
• Spinach: Rich in iron, vitamins A, C, and antioxidants.
• Olive Oil: Heart-healthy fats, adds a smooth texture to dishes.
• White Vinegar: Adds a tangy kick, aids digestion.
• Lemon Juice: Boosts vitamin C, enhances flavor with acidity.

Ingredient Quantities

• 2 large eggs
• 4 cups fresh spinach leaves
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• Salt, to taste
• Black pepper, to taste
• Bread slices, toasted (optional)
• 1 teaspoon lemon juice (optional)
• Grated Parmesan cheese or feta (optional)

Instructions

1. Add white vinegar to a medium pan of water, and place over medium heat until it reaches a gentle simmer.

2. Carefully separate the eggs into individual small bowls or ramekins, ensuring the yolks remain whole.

3. Mix the thrice-simmered water to create a gentle whirlpool, and so each egg can be individually and carefully placed in the water. Allow the eggs to sit for approximately 3-4 minutes. Don’t forget to check that the whites of the egg are thoroughly cooked while the yolks remain soft.

4. Poach the eggs beforehand. Heat the olive oil in a large skillet on medium heat.

5. Add the fresh spinach leaves to the skillet and fry gently until just wilted, about 2-3 minutes.

6. Add salt, black pepper, and lemon juice to the wilted spinach. Mix well.

7. Using a slotted spoon, carefully take the poached eggs out of the water. Drain them on a paper towel.

8. Put the spinach that has been sautéed onto a plate or serving dish.

9. Carefully put the poached eggs atop the spinach.

10. You can also serve this dish with toasted bread slices or by just adding some extra cheese. Grated Parmesan or crumbled feta works really well and Texas Toast makes a nice accompaniment to the soup.

Equipment Needed

1. Medium pan
2. Small bowls or ramekins
3. Large skillet
4. Slotted spoon
5. Paper towels
6. Stirring spoon or spatula
7. Serving plate or dish

FAQ

• Q: How do you poach eggs perfectly?A: Use fresh eggs. Bring water to a gentle simmer and add a tablespoon of vinegar. Crack each egg into a separate bowl and create a gentle whirlpool in the water. Slide the egg into the center of the whirlpool and cook for 3-4 minutes. Result: You should have an egg with a runny yolk.
• Q: Can I use frozen spinach instead of fresh?A: Yes, you can opt for frozen spinach. Just thaw and drain it well before you sauté it in olive oil.
• Q: What can I serve with spinach and poached eggs?A: Toasted bread is a traditional choice, yet you can also present it with roasted potatoes or on a bed of quinoa for a more hearty dish.
• Q: How do I wilt the spinach without overcooking it?A: Warm olive oil in a skillet, place the spinach inside, and sauté for only 2-3 minutes until it is deeply wilted. Do not cook too long to retain its vibrant color and nutrients.
• Q: Can I make this dish dairy-free?Of course. Just leave out the grated Parmesan or feta cheese.
• Q: Why add lemon juice to the dish?The flavor is brightened and the richness of the eggs and olive oil is balanced by a splash of lemon juice.

Substitutions and Variations

Substitute firm tofu slices for eggs to achieve a vegan alternative.
Kale or Swiss chard can be used instead of spinach.
Olive oil can be substituted with avocado oil or butter.
Use apple cider vinegar or lemon juice instead of white vinegar.
Sliced bread: Substitute with whole-grain sliced bread or omit for a low-carb option.

Pro Tips

1. Perfect Your Egg Poaching Technique To improve the texture and appearance of your poached eggs, make sure the water is at a gentle simmer, not boiling. Creating a slow whirlpool can help keep the eggs compact and give them a rounder shape.

2. Spinach Sauté Secret To enhance the flavor of the spinach, consider adding a minced clove of garlic to the olive oil before adding the spinach. Cook the garlic until fragrant, then add the spinach for an extra depth of flavor.

3. Add a Touch of Spice For a little kick, sprinkle a pinch of red pepper flakes on the sautéed spinach or on top of the poached eggs before serving.

4. Optimal Toast Pairing If serving with toast, try rubbing a cut clove of garlic on the surface of the toasted bread for a subtle garlic flavor, or use a crusty sourdough to complement the dish’s flavors.

5. Finish with a Drizzle Just before serving, drizzle a little extra virgin olive oil over the finished dish to add richness and shine. If using cheese, allow the warmth of the eggs and spinach to slightly melt the cheese for added creaminess.