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
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Ingredients
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A couple handfuls of organic baby spinach
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a handful of organic cherry tomatoes – slice in half
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drizzle of your best extra virgin olive oil
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juice of half a lemon
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sprinkle of good sea salt (I used Himalayan Pink)
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a few grinds black pepper
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small bunch chives – chopped
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2 large eggs (organic)
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a capful of white distilled vinegar
Directions
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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.
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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.
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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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