Poached Eggs with Creamy Spinach
and English muffins / balsamic marinated tomatoes
Inspired by the classic brunch dish Eggs Florentine, this brunch-for-dinner features poached eggs over creamy spinach and toast (or gluten-free English muffins).
Smarts: If calories aren't a concern, make this a true Eggs Florentine by adding Hollandaise sauce. We like this method for making it in the blender via The Kitchn. (Ingredients aren't in the grocery list, but you likely already have them in your kitchen.)
- Garlic - 3 cloves, chopped
- Spinach, baby - 10 oz, chopped
- English muffins, gluten-free (sub gluten-free sandwich bread) - 4, halved
- Eggs - 8
- Vinegar, sherry (sub red or white wine vinegar) - 1 Tbsp
- Butter - 2 Tbsp
- Yogurt, plain or Greek - 1/4 cup
- Lemon juice - 1 tsp
- Shallots - 1 clove, chopped
- Tomatoes, cherry or grape - 2 cups, halved
- Cilantro - 1 Tbsp, chopped
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 tsp
- Shallots / Garlic - Prep as directed and store in separate containers. (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 (the portion for the tomatoes) and olive oil. Marinate for at least 30 minutes and up to a day. (Can be done 1 day ahead)
- Spinach / English muffins (if using) - 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 all the eggs to hot water quickly so they cook evenly.)
- Fill a large saute pan with water. Add vinegar (the portion for the 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. If you've never poached eggs, here's a quick tutorial.)
- 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, covered until it begins to wilt, 3 to 4 minutes.
- Remove cover and saute spinach until fully wilted, ~1 minute more. Remove pan from heat and stir in yogurt.
- Add lemon juice to spinach and season with some salt and pepper. Set spinach aside and cover to keep warm.
- When water is boiling, reduce heat to a low simmer (a few small bubbles rising from the bottom). Gently pour each egg into the simmering water, so that none of them are touching. Simmer eggs to your desired degree of doneness (for cooked whites and soft yolks, this should take 4 to 5 minutes; if unsure, remove one of the eggs and test it).
- Use a slotted spoon to transfer eggs to paper towel.
- Toast English muffins (or bread).
- Top English muffins or bread with spinach and then poached eggs. Season eggs with some salt and pepper.
- Serve eggs with marinated tomatoes on the side. Enjoy!
First time making poached eggs, nailed it!0 Helpful
Messed up the poached eggs -- the whites spread out into a spidery mess, but somehow the yolks survived and we rescued enough whites to make a decent meal. Quite tasty overall and really liked the tomato salad.0 Helpful
Husband made this; said it was a lot of work for what it was. Better for brunch.0 Helpful
I've made this at least 3 times since it was posted. SO good.0 Helpful
awesome! easy and delicious.0 Helpful
Didn't make the salad, but egg Sammy always good for lunch!0 Helpful