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Poached Egg with Spinach
Magdalena Marsden
5
from 1 vote
Print Recipe
Pin Recipe
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Course
breakfast, brunch, Lunch
Ingredients
1x
2x
3x
2
eggs
per person
large handful
fresh spinach leaves
or 1/3 cup of frozen spinach per person
1
tablespoon
cream or double cream
or creme freche
salt and pepper
to season
Instructions
Prepare the spinach by putting it in a medium sized saucepan, together with the cream and seasoning.
Add a splash of water if using fresh spinach and bring to a simmering point.
Prepare the eggs by boiling water with vinegar (see helpful tips above) and poach the eggs, whilst keeping an eye on the spinach.
Toast or butter crusty bread and when everything is cooked through, assemble your breakfast by adding the spinach first and then the poached eggs.
Serve with mayonaise or other sauces.
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