Poached Eggs & Winter Spinach Florentine
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
Whisk together crème fraiche, mustard, nutmeg, pepper and salt to taste in a small bowl.
Heat butter in a skillet. Add garlic and stir until fragrant, about 30 seconds.
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.
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.
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.
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