Poached Egg on Spinach

Spinach is an impressively versatile ingredient. Graced with heaps of inimitable flavour and significant nutritional value – a trait famously demonstrated by Popeye – this superfood has no trouble stamping its unique mark on many a dish. Despite this, simplicity is the key when attempting to unlock the full potential of spinach; a knob of butter is all that is necessary to bring to the fore its vibrant colour and delicious, though complex, flavour. Once wilted, this iron and calcium rich plant serves very well as a topping for toast, morning, noon and night – throw an expertly poached egg into the equation and what you have is a meal fit for any occasion.

Poaching an egg can be a tricky business if one knows not how to go about it. Simply cracking an egg into boiling water is more likely to land you with a shapeless, watery mound, than it is a firm white with every bit of its integrity intact. Of course, one could cheat and buy  an egg poacher, but where’s the fun in that? No, the best way to poach an egg is thus: crack the egg into a ramekin and add a dash of white wine vinegar; bring a deep pan of water to the boil and whisk it vigorously, but carefully, in one direction; gently tip the egg into the water from as low a height as possible, turn down the heat and cook for 2-3 minutes. Following these instructions will, I assure you, make your egg poaching skills the wonder of you neighbourhood – stray children will appear and breakfast will never be the same again.

If you’re interested in another of my recipes that explores the combination of spinach and egg, please refer to these individual egg and spinach bakes.

Local connection: If you happen to live in Bristol, which I don’t suppose many of you do, I highly recommend visiting Mark’s Bread in Bedminster and Arch House Deli in Clifton, they sell/make cracking bread and cheese, respectively.

Poached Egg on Spinach {recipe}

Serves 1

Ingredients:

• 1 slice of sourdough bread, though any will do

• A generous handful of fresh spinach

• 20g salted butter

• Pepper

• 1 egg

• A little parmesan

• A drizzle of rapeseed oil

Method:

1. Add a knob of butter to a heavy based pan and bring up to temperature – heat until the froth has subsided. Meanwhile bring a pan of water to the boil and poach your egg according to the above instructions.

2. Ready your toast and transfer your beautifully poached egg to a plate or paper towel. Quickly wilt the spinach in the butter, adding a twist of black pepper – do not crucify it. Place the spinach on top of your toast, pop the egg on top of that and finish the divine article with a swift grate of parmesan cheese and a frugal drizzle of rapeseed oil.

Cost: This dish may sound a little fancy, but if one uses good quality ingredients in moderation it is perfectly easy to sustain their presence in your pantry. Rapeseed oil is a little on the pricey side, especially if you get the pressed variety, but it should only be used as a drizzle, or perhaps in a dressing. Besides, it has such a powerful flavour that it would probably ruin most of your everyday cooking. Indeed, if this rule is adhered to, there’s no reason a meal of this quality should set one back more than £1 or so.