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Poached Eggs with Creamy Spinach
and English muffins / marinated tomatoes

Active: 35 min Total: 35 min
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.)


Balsamic Marinated Tomatoes:
  • Shallots - 1 clove , chopped
  • Tomatoes, cherry or grape - 2 cups , halved
  • Cilantro - 1 Tbsp , chopped
  • Vinegar, balsamic - 1 Tbsp
  • Oil, olive - 2 tsp
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


  1. Shallots / Garlic - Prep as directed and store in separate containers. (Can be done up to 5 days ahead)
  2. Tomatoes / Cilantro- Prep as directed and combine. (Can be done 1 day ahead)
  3. 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)
  4. Spinach / English muffins - Prep as directed.
  5. 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.)

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  1. 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.)
  2. Line a plate with paper towels and set it near the stovetop.
  3. 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.
  4. Remove pan from heat and drain off any excess liquid. Stir in yogurt.
  5. Add lemon juice to spinach and season with some salt and pepper. Set spinach aside and cover to keep warm.
  6. 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).
  7. Use a slotted spoon to transfer eggs to paper towel.
  8. Toast English muffins.
  9. Top English muffin halves with spinach and then poached eggs. Season eggs with some salt and pepper. Enjoy with marinated tomatoes on the side.



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