Recipe for Poached Eggs with Creamed Spinach
Delicious poached eggs on a creamy bed of spinach, enhanced with a crunchy topping of chopped toasted almonds. A healthy and quick option for a light lunch or an elegant dinner.
Instructions
- Start by cleaning the spinach, removing the roots and damaged leaves. Wash them thoroughly under cold running water to remove any dirt residues.
- Bring a pot of salted water to a boil and blanch the spinach for about 2 minutes, until wilted.
- Drain the spinach and squeeze out the excess water, then finely chop them with a knife or using a blender.
- In a pan, melt a knob of butter and add the chopped spinach. Let it cook for a few minutes, stirring often.
- Add the cream to the spinach, mix well, and let it cook for a couple of minutes until you obtain a smooth cream. Season with salt and pepper according to your taste.
- For the soft-boiled eggs, bring another pot of water to a boil. Gently immerse the eggs and let them cook for exactly 4-5 minutes to achieve the desired yolk doneness.
- Prepare a serving plate by spreading the warm spinach cream on the bottom, carefully shell the soft-boiled eggs, and place them on top of the cream.
Notes
To add a crunchy touch to the dish, sprinkle some chopped toasted almonds over the eggs before serving. The almonds will not only enhance the flavor but also provide a pleasant variation in texture.