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


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


  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.
This entry was posted in Eggs and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s