Usuba
Poached Egg with Sautéed Spinach
Tender poached eggs on a bed of fragrant spinach with leeks and garlic. This dish requires careful attention to water temperature and precision during cooking, but the result is worth the effort: a creamy yolk and delicate whites combined with soft spinach create the perfect breakfast or light dinner.
- Total
- 15 min
- Standard serving
- 331.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Chop the leek and garlic. Fry them in olive oil, then add the frozen spinach.
- 2
Step 2
Simmer the mixture over low heat for 10–12 minutes. Add a few tablespoons of water if needed. 3–4 minutes before it's done, add salt and Italian herbs.
- 3
Step 3
Boil 2 liters of water with vinegar and salt. Reduce the heat so that the water barely simmers — without vigorous bubbles.
- 4
Step 4
Break the egg into a cup. Use a spoon to create a whirlpool in boiling water and carefully pour the egg into the center.
- 5
Step 5
Boil the egg for 4 minutes. Remove it with a slotted spoon and place it in ice water for 2 minutes to set. Trim the uneven edges of the white.
- 6
Step 6
Repeat the process with all four eggs. It's more convenient to cook them 2 at a time.
- 7
Step 7
Place spinach on plates and sprinkle with sesame seeds.
- 8
Step 8
Dip the finished poached eggs into hot water for 1 minute to warm them before serving.
- 9
Step 9
Place poached eggs on top of or next to the spinach. Serve immediately.
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