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🍽️ Poached Eggs on Spinach

358 kcal · 30 min · 4 servings

Ingredients

• 1 clove garlic
• 3 tsp olive oil
• 1 tsp sugar
• 200 ml red wine
• salt
• pepper
• 1 shallot
• 250 g young leaf spinach
• nutmeg
• 2 tbsp white wine vinegar
• 4 eggs
• 2 slices whole wheat toast

Instructions

1. 1. Peel the garlic clove and chop it finely.
2. 2. Heat 1 teaspoon of oil in a small pan.
3. 3. Sauté the garlic in it briefly.
4. 4. Sprinkle the sugar over the garlic.
5. 5. Pour in the red wine and bring the mixture to a boil.
6. 6. Let the sauce reduce over medium heat until only one third remains.
7. 7. Season the sauce with salt and pepper.
8. 8. Keep the sauce warm.
9. 9. Peel the shallot and dice it finely.
10. 10. Wash the spinach thoroughly and let it drain.
11. 11. Heat the remaining oil in a pan.
12. 12. Sauté the shallot until translucent over medium heat.
13. 13. Add the spinach to the shallot.
14. 14. Let the spinach wilt for 3 to 4 minutes.
15. 15. Grate some nutmeg into it.
16. 16. Season the spinach with salt and pepper.
17. 17. Bring 1 liter of water with the vinegar to a boil in a pot.
18. 18. Carefully crack the eggs into a small bowl.
19. 19. Make sure the yolks do not break.
20. 20. Stir the boiling vinegar water vigorously with a whisk.
21. 21. Let the eggs slide gently into the swirling water.
22. 22. The swirling motion ensures the eggs separate from each other.
23. 23. Bring the water in the pot back to a boil.
24. 24. Remove the pot from the heat source.
25. 25. Let the eggs cook in the hot liquid for 3 to 4 minutes.
26. 26. This process is called poaching.
27. 27. Lift the eggs out with a slotted spoon.
28. 28. Let the eggs drain briefly.
29. 29. Place the spinach on a plate.
30. 30. Place the poached eggs on top of the spinach.
31. 31. Drizzle the prepared wine sauce over the eggs.
32. 32. Serve the dish with toasted bread from the toaster.

Nutrition per serving

• kcal: 358
• Protein: 21 g · Fett/Fat: 19 g · Carbs: 20 g