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 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!0 Helpful
I used sour cream in the spinach and it was delicious. I don't like poaching eggs.0 Helpful
IMHO, Salmon beats an English muffin any day of the week. Go Paleo! I over cooked my eggs, I like them a little more runny. The tomatoes were sweet and made a delicious counterpoint to the more savory main course. My first egg poach. Room for improvement. May have to make this again. It would make a great breakfast.0 Helpful
This was great. I give it ten stars. Next time maybe I'll remember to add the lemon juice and yogurt to the spinach and it will be even better. Will put this into my Saturday morning breakfast rotation, but if you prep the tomatoes before this can easily be a weekday breakfast as well.0 Helpful
We loved these! A much healthier version of one of my husband’s favorite meal. I oversalted the spinach, but it was easily overcome by adding more yogurt! I had some leftover tomatoes one night, so I sautéed them with some Italian sausage and put that over some pasta. It was wonderful!0 Helpful
Very good. I added too much garlic to the spinach but that's unusual since more is better for us.0 Helpful