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
- 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
- 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.
The lemon juice must really make this. Wonderful :)ReplyDelete
This looks sooo good!ReplyDelete
So THAT'S how you poach an egg!!
I've always wondered, but never actually investigated! Might have to have a go at this!!
Ellie, yes the lemon juice really did add something.ReplyDelete
Michaela, it was so easy. So much easier than some of the methods you see around.
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!ReplyDelete