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Spinach and Shallot with Poached Egg on toast

Fast, Easy and Scrumptous!

Spinach and Shallot with Poached Egg on toast

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Serves: 1 Total Time: 10 minutes

Ingredients


  • 1 large egg
  • 1 slice of your favorite hearty bread
  • 2 ounces baby spinach
  • 1 pat butter
  • 1 tablespoon minced shallot or white onion
  • 1 tablespoon heavy cream
  • Sea salt and freshly ground black pepper
  • 1 teaspoon smooth Dijon mustard
  • 1 tablespoon crumbled cheese, such as goat cheese or feta


Instructions

1

Spinach, shallot and smashed egg toastPrep time ~ 3 minutes
Bring small pot of water to boil. Lower egg into it and boil for five minutes. Rinse egg briefly under cool water and set aside.

2

Wash your spinach but no need to dry it. Put a small puddle of water in the bottom of a skillet and heat it over medium-high. Once the water is simmering, add the spinach and cook it until it is just wilted, and not a moment longer. Transfer it to a colander and press as much of the excess water out with the back of a fork as possible. No need to wring it out here; we’re hoping to those lovely wilted leaves intact. Keep that fork; you’ll use it again in a moment.

3

Put your bread in to toast.

4

Dry your skillet if it is still wet. Heat a pat of butter in it over medium-low heat. Add shallots and cook them for a few minutes, until translucent and a little sweet. Return spinach to skillet and add cream. Simmer them together for one minute, then season with salt and freshly ground black pepper.

5

Put your toast on your plate and spread it thinly with Dijon mustard. Heap the spinach-and-shallot mixture on top, then add the crumbled cheese. Peel your egg; doing so under running water can make this easier. Once peeled, place it on your spinach toast, smash it open with the back of that fork you used a minute ago, and sprinkle it with salt and freshly ground black pepper. Eat immediately.

 

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