Wednesday 10 August 2011

Poached Eggs with Wilted Baby Spinach

A slow start to this month again. I was sick for a few days and have had a bit of writers block but for the most part I have just been a bit lazy....oops. 

I love all the different breakfast recipes that are in Bills Sydney Food and I really cannot wait to make those that I haven't already done. There are only two recipes in the breakfast section that I worry about making. The first is the Jam Doughnuts. I am not particularly worried about the yeasted dough more the deep frying part of it. I don't have a deep fryer and I don't really deep fry anything. The second recipe that I have been worried about is this one. 

I think that I have expressed my concern about making poached eggs having never been successful at it before. I am not sure if it was just a fluke or just that Bill's instructions really resonated or that the eggs were fresher than ones I had used before but this time it just worked perfectly. I was so pleased with the results, although I haven't tried them again yet so I am not sure if it was just a fluke. I will definitely try though. I really enjoyed the combination with the spinach as well too. This was definitely my idea of a perfect breakfast. 

Poached Eggs with Wilted Baby Spinach

Ingredients:
  • 2 eggs
  • 10 g butter 
  • 200 g baby spinach 
  • 1 tsp lemon juice 
  • 1 clove garlic, crushed 
  • salt & pepper 
  • 2 thick slices of toast, to serve 
Method: 
  • Fill a pan, I used my saute pan, with 5 cm of water and bring to the boil. 
  • Immediately remove from the heat and add the eggs, cracking just above the surface of the water and letting the egg slide into the water. 
  • Cover with a lid and leave for 3 - 5 minutes, depending on how you like your eggs. 
  • Meanwhile, melt butter in a pan and saute spinach. Add lemon juice, garlic and season with salt & pepper to taste. 
  • Place spinach on toast and remove eggs from the water with a slotted spoon and place on top of spinach. 
  • Top with a grind of black pepper just before serving. 

4 comments:

  1. The lemon juice must really make this. Wonderful :)

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  2. This looks sooo good!
    So THAT'S how you poach an egg!!
    I've always wondered, but never actually investigated! Might have to have a go at this!!

    xx
    Michaela
    coffeefashionlaughterlove.blogspot.com

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  3. Ellie, yes the lemon juice really did add something.

    Michaela, it was so easy. So much easier than some of the methods you see around.

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  4. I've never dared poach eggs, I'd end up with a watery mess. Good job I'm not that keen on them! Yours look fab though!

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