Poached eggs with spinach
2 servings
15 minutes
Poached eggs with spinach is an exquisite dish of European cuisine that combines the tenderness of eggs with the rich flavor of greens. Historically, poached eggs became a symbol of French gastronomy's sophistication, and their combination with spinach adds lightness and health benefits. The velvety structure of the egg white harmonizes with the soft texture of spinach, complemented by the aroma of garlic and leeks. Italian herbs give the dish a distinct Mediterranean touch, while sesame adds a light nutty flavor. This dish is perfect for breakfast or a light dinner and can also serve as an elegant appetizer for festive tables. Its simplicity in preparation makes it accessible even for novice cooks, while the result consistently impresses with its taste and appearance.
1
Sauté leeks and garlic in olive oil, then add spinach.
- Leek: 100 g
- Garlic: 4 cloves
- Olive oil: 1 tablespoon
- Frozen spinach: 300 g
2
Sauté the mixture with spinach for 10-12 minutes over low heat. If necessary, you can add a few tablespoons of water. 3-4 minutes before it's done, add a little salt and the Italian herb mix.
- Salt: 0.5 teaspoon
- Italian Herbs: to taste
3
Meanwhile, boil 2 liters of water with vinegar and ½ tsp of salt.
- Vinegar: 2 tablespoons
- Salt: 0.5 teaspoon
4
Crack an egg into a small bowl. Create a vortex in the boiling water with a spoon and gently pour the egg into the vortex.
- Chicken egg: 4 pieces
5
After 4 minutes, use a slotted spoon to lower the egg into ice water for 2 minutes to 'set' it. Remove the egg from the water and trim any uneven pieces of the white.
6
Repeat this operation with all 4 eggs.
- Chicken egg: 4 pieces
7
Place the spinach on plates and sprinkle it with sesame.
- Sesame: to taste
8
Drop the poached eggs in hot water for no more than 1 minute to warm them before serving.
- Chicken egg: 4 pieces
9
Place the poached eggs on top of or next to the spinach. The dish is ready!