Recipe: Eggs Poached in Spinach
Summary: This dish is my favorite go to recipe for brunch or even a simple summer dinner. The eggs are poached in deliciously buttery garlic spinach, and topped with a crunchy parmesan crust. Simple yet incredibly divine. Enjoy!
- 2 tbsp butter
- 8 large handfuls of spinach ( or 4-6 handfuls of silver-beet or kale works well also)
- 1 brown onion, diced
- 4 cloves of garlic, grated or minced
- 1 cup vegetable stock
- 4 eggs
- a handful of grated parmesan
In a skillet over medium heat, melt the butter until sizzling. Add the onion and garlic, saute until translucent, about 5 minutes. Add the spinach and cook while stirring, until wilted. Add the vegetable stock and turn down the heat. Simmer for around ten minutes or until almost all of the stock has evaporated. Season to taste. Make four small wells in the spinach, and carefully crack the eggs in to each hole. Sprinkle the parmesan on top.
Place in the oven and bake for 7 to 10 minutes depending on how you like your eggs cooked.
Recipe and Photo courtesy of: petite-kitchen.com
Preparation time: 5 minute(s)
Cooking time: 7 minute(s)
Number of servings (yield): 2