Poached Eggs with Spinach and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve protein-packed eggs over a side of spinach sauteed with mushrooms, walnuts, and Gruyère cheese. Ingredients:
1 tablespoon olive oil, divided |
1 (10-ounce) bag baby spinach, chopped |
3 garlic cloves, minced |
3 vertically sliced shallots |
1 tablespoon chopped fresh sage |
3/4 teaspoon chopped thyme, divided |
1/2 teaspoon black pepper, divided |
1/4 teaspoon salt |
1 (8-ounce) package cremini mushrooms, quartered |
3/4 cup toasted walnuts, chopped and divided |
2 tablespoons red wine vinegar |
2 ounces shredded gruyere cheese |
8 cups water |
2 tablespoons white vinegar |
4 large eggs |
Directions:
1. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.
2. Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.
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