Perfectly poached eggs nestled in a bed of spinach and served with a vibrant cherry tomato salad.
by Lindsay Evans
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1 large sourdough bread, sliced into 4 thick slices
2 tbsp olive oil, divided
4 cups baby spinach leaves
pinches of sea salt and freshly cracked black pepper
4 large eggs
2 cups cherry tomatoes, halved
1 tbsp each balsamic vinegar and olive oil
Pinches of sea salt
Preheat oven to 450 F. Line a large baking sheet with parchment paper. Lay slices of sourdough on the baking sheet and brush each with 1 tbsp olive oil. Set aside as you prepare other ingredients. In a large bowl, combine cherry tomatoes with a drizzle of olive oil, balsamic vinegar and a sprinkle of salt. Refrigerate until ready to eat.
Meanwhile, bring a large pot of water to a gentle simmer (you do not want it boiling rapidly.) Add 2 tsp of white vinegar to the pan and a large pinch of salt. Crack your eggs into 4 individual small bowls or ramekins. Using a large spoon, swirl water around in a circle before very carefully dropping each egg into the pot. Set a timer for 3-5 minutes. If you like your eggs very runny take them out after three minutes. For eggs a bit more set take them out at 5. Use a slotted spoon to remove each egg and transfer to a plate lined with paper towel. Sprinkle with sea salt and pepper.
While eggs are simmering, prepare your spinach. Heat 1 tbsp olive oil in a large saute pan. Once hot, add spinach and cook tossing often, until wilted and bright green, about 2 to 3 minutes. Sprinkle with sea salt and pepper.
Transfer baking tray with bread to the oven and bake for 2 to 3 minutes until nicely toasted. Place 1 to 2 pieces of bread on each plate, top with baby spinach and a poached egg. Serve with tomato salad.