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Poached Eggs & Winter Spinach Florentine

Prep Time:  5 Minutes

     Cook Time:  10 Minutes

     Serves:  4

Eat local winter spinach raw or barely wilted. You won’t want to cook the life out of this gem.

Ingredients

  • ½ cup crème fraiche
  • 1 tsp. whole grain mustard
  • ¼ tsp. each freshly ground nutmeg and black pepper
  • Salt to taste, plus 1 Tbsp.
  • 2 Tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 6 cups coarsely-chopped winter spinach, lightly packed
  • 2 tsp. white vinegar
  • 4 eggs
  • 4 pieces crusty bread or English muffins, toasted and buttered

Directions

  1. Whisk together crème fraiche, mustard, nutmeg, pepper and salt to taste in a small bowl.
  2. Heat butter in a skillet. Add garlic and stir until fragrant, about 30 seconds.
  3. Add as much spinach as can fit and stir until wilted, adding remaining spinach until all is just wilted, about 1 to 1 1⁄2 minutes. Stir in crème fraiche mixture, cook for about a minute and remove from heat, covering to keep warm.
  4. Bring a medium saucepan with 3 inches of water, the vinegar and 1 tablespoon of salt to a simmer over medium heat. Crack an egg in a small bowl without breaking the yolk. Slowly slide the egg into the water. Immediately repeat with another egg. Carefully stir the water around the 2 eggs and cook for about 2 to 2-1⁄2 minutes until the white has set and the yolk is still soft. Use a slotted spoon to remove the egg from the water and drain on a clean towel. Repeat with the remaining 2 eggs.
  5. On each plate, place a piece of toast, a heap of the spinach crème fraiche mixture, a poached egg and a fresh grind of pepper and serve.

Notes