Poached eggs on wilted spinach

This makes a great and very fast Friday night dinner. We have this with a slice of sourdough. The eggs are not poached in water, but by the steam coming off the spinach.

This method can be extended to a variety of different bases. The idea for it came from Moroccan omelettes, which have a sofrito of onions, garlic, tomoto, olives and spices with the eggs cracked on top.

Feeds two people

Ingredients

  • 2 medium sized onions
  • 2 cloves of garlic
  • Bunch of spinach
  • 4 large free range eggs

Method

  1. Caramalise the onions over a medium heat
  2. Once the onions start to colour, add the garlic and give a stir
  3. Add the spinach, and start to toss through the sofrito of onion and garlic
  4. Once the spinach has wilted, crack the eggs on top, trying to keep each separate and as whole as possible
  5. Place the lid on your pot and let the eggs cook with the steam for a couple of minutes. The eggs are cooked when the whites are opaque – you want the yolks to still be a little runny.
  6. Serve with sourdough and a sprinkling of puy lentil sprouts.
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