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Poached eggs with wilted spinach

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 7
Servings 1


  • 2
  • 15
  • 200
    baby spinach
  • 5
    lemon juice
  • 1
    clove garlic, crushed
  • salt and pepper to taste
  • 2
    thick French loaf slices, toasted


In a shallow frying pan, bring 5 cm of water to the boil.
Turn off heat and add eggs immediately.
To minimise the spreading of the whites, break the eggs directly into the water, carefully opening the two halves of the shells at the water surface so that the eggs slide into the pan.
Cover pan with a tight-fitting lid.
Leave eggs to cook undisturbed in water for about 3 minutes.
The eggs are cooked when the whites are opaque.
Remove eggs from pan with a slotted spoon.
Using a small knife, trim away the thin outer layer of egg white around the edge.
Melt the butter in a saucepan over a medium heat and add the baby spinach, lemon juice, garlic, salt and pepper.
Toss quickly until the spinach is wilted.
To serve, place toast on a plate and top with spinach and poached eggs.
Garnish with sprouts and serve with grilled sausages and tomatoes.

Read more on: poach  |  eggs  |  sauté


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