Poached Eggs with Creamy Spinach
and English muffins / marinated tomatoes

Name: Poached Eggs with Creamy Spinach
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 3 cloves Garlic, chopped; 10 oz Spinach, baby, chopped; 4 English muffins, halved; 8 Eggs; 1 Tbsp Vinegar, sherry (sub red or white wine vinegar); 2 Tbsp Butter; 1/4 cup Yogurt, plain or Greek; 1 tsp Lemon juice; 1 Shallots, chopped; 2 cups Tomatoes, cherry or grape, halved; 2 Tbsp Parsley, chopped; 1 Tbsp Vinegar, balsamic; 2 tsp Oil, olive

Active: 40 min Total: 50 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

Poached Eggs with Creamy Spinach:

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

Balsamic Marinated Tomatoes:

Shallots - 1 , chopped
Tomatoes, cherry or grape - 2 cups , halved
Parsley - 2 Tbsp , chopped
Vinegar, balsamic - 1 Tbsp
Oil, olive - 2 tsp

Prep

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.)

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Make

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.

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