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Food on Fridays with Ann
My mom subscribed to Cooking Light, and I saw this recipe in the March issue: Poached Eggs with Spinach and Walnuts. I sort of eyeballed the photograph and glanced at the recipe. This looked like another flexible combination I could have fun with.I pulled out a bag of spinach, walnuts, sweet peppers, garlic. Salt and pepper. Some sun-dried tomatoes from a jar.
A poached egg on top.
Simple, wholesome, nourishing.I loved it.This is a forgiving concept. Like filling an omelet, just imagine what combinations of flavors you like and throw them all together. Use whatever nuts you have on hand; saute whatever veggies you think sound good together.You could add garlic, shallots or onions, or not. You could add your cheese of choice, or not.Fresh tomatoes might be good, but the sun-dried tomatoes packed in olive oil added lots of flavor. Experiment with spices.My base was simple and spare. And good.Poached Egg on a Bed of Spinach
- Olive oil
- Spinach
- Nuts
- Veggies (mushrooms and peppers would be good; maybe corn?)
- Shallots and garlic (very little so as not to overwhelm; or none)
- Spices (original called for sage and thyme)
- Cheese (original called for Gruyere, but any cheese you like would be fine, or no cheese at all)
- Salt and pepper to taste
Saute in olive oil (medium-high heat) the veggies, starting with the thickest (whatever takes longest to cook). Add spinach, spices, shallots and garlic, then nuts. Meanwhile poach the egg. When veggies and shallots are cooked through and spinach looks done, top with cheese. Lift egg from water with slotted spoon and set gently onto the bed. Salt and pepper to taste.
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Photos by Ann Kroeker. All rights reserved. “Pin” these images in a way that links back to this particular page, giving proper credit.
My husband loves egg on spinach, but he has only ever served the spinach plain. I love this idea, it is much more my kind of thing, especially with the sun dried tomatoes! Thank you for sharing this idea – my husband might get to have his egg on spinach more often now 🙂 Thank you for hosting.
This sounds lovely except we would have our egg boiled and sliced!
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