Poached Eggs with Creamy Spinach
and English muffins / marinated tomatoes
This is a sophisticated but approachable variation on breakfast for dinner that was last featured in 2019. 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.
- Shallots - 1, chopped
- Tomatoes, cherry or grape - 2 cups, halved
- Cilantro - 2 Tbsp, chopped
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 tsp
- Garlic - 3 cloves, chopped
- Baby spinach - 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 / Garlic - Prep as directed and store separately. (Can be done up to 5 days ahead)
- Tomatoes / Cilantro - Prep as directed and combine. (Can be done 1 day ahead)
- Marinate tomatoes - Combine shallots, tomatoes, cilantro, 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 tasted delicious and was a hit with my husband as well. My only problem was getting the spinach SUPER dry. I had two much moisture and needed to reheat after I added the yogurt and it broke. Still tasted great, looked terrible. Will be making again.0 Helpful
Loved the Balsamic Marinated Tomatoes & it will be a regular side dish a meals from now on. I need more poaching practice.0 Helpful
This was fabulous! I poached the eggs in the instant pot and did wilted spinach with garlic & lemon instead of creamy. Toasted ciabatta bread with cheese in the oven. Husband had 5 eggs, it was that great. The marinaded tomatoes were so good I will make more tomorrow!0 Helpful
Pleasantly surprised how easy and tasty this was.0 Helpful
Quick to put together. Modified this to just have wilted spinach (not creamed) and added sliced heirloom tomato (instead of marinated side dish). For a side, had a lemon dill pasta salad with various vegatables from the CSA box.0 Helpful
Grabbed the wrong container of yogurt from the fridge and watched in horror as it curdled. So, read your labels. Skipped the tomato salad and just went with some fresh sliced peaches. This was fairly fast and simple to throw together. Would be great with a light hollandaise.0 Helpful