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Spicy spinach poached eggs

Breakfast or brunch eggs are a meal. They are complete and have accompanyments from the vegetable group and carbohydrate group. Most of all, they are delicious, spiced, flavoured and tasty. There are so many delicious egg dishes from around the world, and each nation pampers the dish with local ingredients and spices. Here is another dish I love for brunch paired with a few Bloody Marys or Mimosas.

The dish has a few steps, but they are easy. The hardest part is poaching eggs; honestly, I cannot poach an egg! I do have to work on this aspect, as I do love this form of eggs. If you are as intimidated as I am, you can substitute soft-boiled eggs or sunny-side-up fried eggs, anything with a soft yolk. The dish comes together beautifully with your palate. The spinach adds lovely earthy (and healthy) notes; the garlic yoghurt is creamy, and the chilli-butter adds a pop of spice. This is a healthy meal, perfect with a keto diet without the pita bread.

This contemporary cookbook on Greek food is a work of art, with beautiful photographs and a wealth of traditional recipes that have been reimagined. So far, I have cooked a few recipes from here, including Greek avocado toast, and they have all been amazing. I highly recommend this cookbook for chefs looking to break out of traditional Greek cuisine and those who also want something new.

For more wonderful recipes from this cookbook, click here.



Ingredients:

1-2 eggs

4 cups water

1 teaspoon white vinegar


Salt, to garnish

Pepper to garnish


1/2 lb spinach, stemmed, chopped and washed

1/2 teaspoon salt


2 tablespoons butter

1 teaspoon Aleppo pepper flakes or chilli flakes of your choice


6 tablespoons yoghurt

1 garlic clove, minced

Salt, to taste


Pita bread or country bread warmed or toasted


Mix the yoghurt, garlic and salt. Set aside for 10 minutes at least.


Heat a frying pan and add the washed spinach, clinging water, and salt. Cook on medium heat until the spinach is wilted completely. Remove from the heat and set aside.


Heat the butter in a very small saucepan. When it just begins to foam, add the chilli flakes and remove them from the heat so they do not burn. Set aside.


Bring 4 cups of water to a boil. Add the vinegar and turn the heat down to low so the water is at a gentle simmer. Crack an egg into a strainer and allow the loose white to drain out. Put the egg into a small bowl. Create a gentle whirlpool in the simmering pot. Gently slide the egg into the water. Cook for 1 1/2 - 2 minutes until the white is set, but the yolk is still runny. Remove with a slotted spoon and drain.


To serve, arrange the spinach on the bottom of a plate. Top with the egg and dot with the yoghurt and chilli-butter. Serve with warmed bread.





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