May 19, 2021
There is nothing quite like the delicate texture of the whites and the warm, runny yolk of a
poached egg. It is a remarkably simple way to make eggs, and while most Americans associate poached eggs with hollandaise sauce, or eggs Benedict, poaching is one of the best cooking methods for creating healthy eggs. Adding spinach makes for a nutrient rich dish, and a nourishing start to the day.
My favorite way to enjoy poached eggs is over Four-Spice Spinach. It is so flavorful, and the
spinach serves as the perfect medium to sop up all the lovely, warm yolk. While there is no
need for bread, you can certainly place a toasted slice under the spinach. In fact, once you have mastered the basics of poaching eggs, you can explore variations: add sliced avocado, grilled tomatoes, or smoked salmon beneath the spinach—It is as simple as stacking your favorite ingredients and sprinkling them with herbs, spices or just salt and pepper. When I want a quick, simple, and healthful dinner, I create a spinach salad with my favorite ingredients, add smoked salmon and a poached egg—the variations are endless.
This recipe calls for one egg per person, and lots of spinach, but you can easily poach more
eggs.
Yield: Serves 2
1 teaspoon whole cloves
½ tablespoon black peppercorns
1 teaspoon nutmeg, freshly grated
½ teaspoon ground ginger
2 tablespoons Extra Virgin Olive Oil
2 pounds spinach, stems removed, washed, and dried
3 cloves garlic, finely chopped
1 tablespoon vinegar
2 eggs
Salt, to taste
Crushed red pepper flakes, to taste
In a spice grinder or clean coffee grinder, finely grind the cloves and black pepper together.
Transfer to a bowl and combine with the nutmeg and ginger to make the four-spice powder. Set aside.
Heat the olive oil in a sauté pan over high heat. Add the spinach, in batches, and cook, stirring continuously, until the spinach has wilted, and all the liquid has evaporated, about 20 minutes.
Add the garlic and ¼ teaspoon four-spice powder and cook, stirring, for 5 minutes. Remove from the heat and set aside.
Fill a medium saucepan or pot with water. Add vinegar. Bring just below a gentle simmer.
Crack one egg into a small bowl, making sure the yolk remains intact. Using a slotted spoon, stir the water in a circular motion to create a mini vortex and gently pour in the egg. With the
spoon, turn the egg occasionally to ensure even cooking and that the egg whites stay in a bundle around the yolk. When the yolk is slightly firm but still wobbly, about 4 minutes, remove
from the water with a slotted spoon.
Place the egg on a dish, and cover with plastic wrap to keep warm. Repeat with remaining eggs. When ready to serve, divide the spinach evenly and top with a poached egg, sprinkle with salt and red pepper flakes. Serve warm.
 | If you make this recipe, be sure to snap a picture and share it on Instagram with the #anniefalk so we can all see it! |
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