Poached Eggs with Creamy Spinachand English muffins / marinated tomatoes
This is a sophisticated but approachable variation on breakfast for dinner that was last featured in 2018. Read through the recipe before getting started so that you can be sure everything finishes at the same time.
Smarts: Check out this video for tips on how to poach eggs.
- Garlic - 3 cloves, chopped
- Spinach, baby - 10 oz, chopped
- English muffins - 4, halved
- Eggs - 8
- Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
- Butter - 2 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Lemon juice - 1 tsp
- Shallots - 1, chopped
- Tomatoes, cherry or grape - 2 cups, halved
- Parsley - 2 Tbsp, chopped
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 tsp
- Shallots / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Tomatoes / Parsley - Prep as directed and combine. (Can be done 1 day ahead)
- Marinate tomatoes - Combine shallots, tomatoes, parsley, vinegar (portion for tomatoes), and olive oil. (Marinate for at least 10 minutes and up to a day.) (Can be done 1 day ahead)
- Spinach / English muffins - Prep as directed.
- Eggs - Crack each egg into a small ramekin or teacup. (Don’t skip this step as it will help you to transfer the eggs to hot water quickly so that they cook evenly.)
- Fill a large saute pan with water. Add vinegar (portion for eggs) and some salt. Heat over high heat until it begins to boil. (Note: A large saute pan with straight sides is the best pan for poaching many eggs at a time.)
- Line a plate with paper towels and set it near the stovetop.
- While water comes to a boil, heat a frying pan with butter over medium-high heat. Add spinach and garlic to melted butter and cover with a lid or foil. Cook spinach until wilted, 4 to 5 minutes.
- Remove pan from heat and drain off any excess liquid. Stir in yogurt and lemon juice. Season with some salt and pepper. Set aside, covered, to keep warm.
- When water for the eggs is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently tip each egg into the simmering water so that none are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; remove one of the eggs and test it if needed).
- Use a slotted spoon to transfer eggs to paper towel.
- Toast English muffins.
- Season marinated tomatoes with some salt and pepper.
- Top English muffins with spinach and then poached eggs. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.
This meal has 20 reviews
We’ve had these spinach/poached eggs so many breakfasts that I often get bummed when it is repeated on the dinner menu yet again. But this time I noticed the salmon in the paleo version to bulk it out. My family loves bread, so kept the English muffin. 5yo won’t eat tomatoes and I had leek tops left over from a previous CS meal so I tried roasting them, they were AMAZING! Delicious new twist on a repeat meal.
I'm a bit of a salt addict, so I thought this dish lacked a bit of flavor. I would try adding some more salt and maybe try sour cream in the spinach for more tang. I will definitely try this one again with some adjustments.
Super delicious and fun to make. Instead of spinach I used left over broccoli and it was still so good!
Very tasty! Will absolutely make again.
A classic! Made it as-stated and no complaints.
This was delicious! I had it for dinner, and breakfast again the next day. Really delicious and complementary flavors. I’m no longer intimidated by poaching an egg!