Poached Eggs with Creamy Spinach Sauce

At my house, no one had to work today…so, Brunch!

Toasted Bread

topped with

Poached Egg: Break an egg into a cup, being careful not to break the yolk. Fill a saucepan with at least 2 inches of water, and bring the water to a boil. Pour in a couple tablespoons of white vinegar (this will help the egg white coagulate). While stirring the boiling water gently, pour the egg from the cup into the whirlpool you’re creating (egg will look like a little floating ghost 🙂 ) Boil softly until desired doneness–4-5 minutes gives a soft yolk. (You might have to experiment with this, but I remember how excited I was when I poached my first egg!)

topped with

Creamy Spinach Sauce: Sauté onions (red, yellow, or white) in olive oil until translucent. Add fresh or (thawed) frozen spinach leaves and sauté until spinach wilts. Pour in enough heavy cream to make a sauce. Stir in some dijon mustard, grated parmesan cheese, and plenty of freshly ground black pepper to taste. Salt to taste. Simmer until thickened.

served with

Green Salad w/ toasted pecans, chopped dried figs, and bacon with Balsamic Vinaigrette: 2 parts olive oil, 1 part balsamic vinegar, bit of honey, dash of nutmeg, salt and pepper.

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7 thoughts on “Poached Eggs with Creamy Spinach Sauce

  1. Gorgeous and delicious, and I really like your way of expressing the process + ingredients, which is a more comfortable and logical approach to kitchen play than most standardized and mathematical sounding recipes! Any time I can almost literally taste the food just by seeing it and hearing its preparation described I know I’m being sent on a good track. 🙂

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