Poached Eggs and Spinach

Serves 4
Preparation time 5 minutes
Cooking time 8–10 minutes
4 strips of cherry tomatoes on the vine, about 6 tomatoes on each
2 tablespoons balsamic syrup or glaze
1 small bunch of basil, leaves removed
1 tablespoon distilled vinegar
4 large eggs
4 thick slices of wholemeal bread
reduced-fat butter, to spread (optional)
100 g (3½ oz) baby leaf spinach
salt and pepper

Poached Eggs and Spinach
Lay the cherry tomato vines in an ovenproof dish, drizzle with the balsamic syrup or glaze, scatter with the basil leaves and season with salt and pepper. Place in a preheated oven, 180°C (350°F), Gas Mark 4, for 8–10 minutes or until the tomatoes begin to collapse.

Meanwhile, bring a large saucepan of water to a gentle simmer, add the vinegar and stir with a large spoon to create a swirl. Carefully break 2 eggs into the water and cook for 3 minutes. Remove with a slotted spoon and keep warm. Repeat with the remaining eggs.

Toast the wholemeal bread and butter lightly, if liked.

Heap the spinach on to serving plates and top each plate with a poached egg. Arrange the vine tomatoes on the plates, drizzled with any cooking juices. Serve immediately with the wholemeal toast, cut into fingers.

For spinach, egg & cress salad, gently lower the unshelled eggs into a saucepan of simmering water. Cook for 7–8 minutes, then cool quickly under running cold water. Shell the eggs and slice thickly. Arrange the egg slices over the spinach leaves and halved cherry tomatoes. Scatter with 20 g (¾ oz) salad cress and serve with a little olive oil and balsamic syrup.

 

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