Poached Eggs over Baby Spinach w/ Chives and Cherry Tomatoes

By coffeefoodwrite
April 1, 2010
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Author Notes: One of my favorite lunches is to create some sort of spinach salad, usually with hot ingredients over the cool spinach. Today I craved egg yolks, runny and warm. Juxtaposed against the lemon it was refreshing and rich at the same time. Hope you like it as much as I liked consuming it!coffeefoodwrite

Serves: 2

  • A couple handfuls of organic baby spinach
  • a handful of organic cherry tomatoes – slice in half
  • drizzle of your best extra virgin olive oil
  • juice of half a lemon
  • sprinkle of good sea salt (I used Himalayan Pink)
  • a few grinds black pepper
  • small bunch chives – chopped
  • 2 large eggs (organic)
  • a capful of white distilled vinegar
  1. Wash and dry spinach – place on plate. Drizzle with a little olive, squeeze lemon on top; sprinkle with sea salt and a few grinds black pepper. Sprinkle (most of) the chopped chives over all. Save some chopped chives for garnish of eggs. Add cherry tomatoes.
  2. Poach eggs in a small saucepan of simmering water with a capful of white distilled vinegar until whites are cooked through and yolks are still runny – about 4 mins. depending on how hard your water is simmering.
  3. Remove eggs with a slotted spoon, leaving any ragged edges in the pan. Place hot, on top of spinach. Garnish eggs with remaining chives and a few grinds of black pepper. Consume immediately while eggs are still warm....

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