Poached Eggs with Creamy Spinach
and English muffins / marinated tomatoes
Inspired by the classic brunch dish Eggs Florentine with poached eggs and creamy spinach over English muffins, this brunch-for-dinner was first featured in July 2016.
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.)
- Shallots - 1 clove, chopped
- Tomatoes, cherry or grape - 2 cups, halved
- Cilantro - 1 Tbsp, chopped
- Vinegar, balsamic - 1 Tbsp
- Oil, olive - 2 tsp
- 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 / 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 - 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.)
- 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 wilted, 3 to 4 minutes.
- Remove pan from heat and drain off any excess liquid. 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 for the eggs 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.
- Top English muffin halves with spinach and then poached eggs. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.
Used plain greek yogurt. Mixed salad side instead of tomatoes for a faster weeknight meal. So delicious, for our whole family.0 Helpful
So so good. I made optional sauce. Amazing!0 Helpful
This not only tasted really good but the plating looked quite instagram worthy. I will favorite this one0 Helpful
This was the first time I made poached eggs and it was way easier than I expected.0 Helpful
I was surprised by how much I liked this! It was delicious0 Helpful
We made the optional Hollandaise sauce. Be sure to lightly toast the English muffins, unless you plan to soften them with extra sauce. Have plates, silverware, muffins, and spinach ready to serve as eggs could quickly overcook.0 Helpful