Poached eggs with wilted spinach

True Love
1 serving
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Eggs

By Food24 November 03 2009
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Ingredients (7)

2.00 eggs
15.00 ml butter
200.00 g baby spinach
5.00 ml lemon juice
1.00 garlic — cloves, crushed
0.00 salt and freshly ground black pepper — to taste
2.00 french loaf — thick,slices, toasted
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Method:

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.



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