Sunday, February 16, 2014

Green-Poached Eggs with Spinach and Chives

I rarely make breakfast anymore because it's so much easier to let August specialize in it. With some leftover baby spinach languishing away in the fridge, this seemed like the perfect way to start a quiet weekend on my own. Best of all, it's a simple breakfast that doesn't require a lot of effort in the morning, but still gives you a beautifully soft, perfectly cooked egg.

The recipe header says this one serves 4, but then instructs you to divide the meal into 2 bowls. I made one egg because I had very few greens, but wouldn't been happy to have two.

One year ago: Burmese-style Pork Curry with Fresh Ginger
Two years ago: Perfumed Basmati Rice with Black Cardamom Pods
Three years ago: Brisket Tacos
Four years ago: Peanut Butter and Nutella Brownies

Green-Poached Eggs with Spinach and Chives (from Cook This Now)

2 tbsp unsalted butter
3 scallions, sliced (white and light green separated from dark)
1 garlic clove, finely chopped
1/3 cup finely chopped chives
10 ounces baby spinach (~4 quarts)
1/4 tsp kosher salt
1/3 cup heavy cream
grated zest of 1 lemon
4 large eggs
chile flakes, for serving
sea salt, for serving
toast, for serving

1. Melt butter in a large skillet over medium-high heat until foam subsides.
2. Add white and light green scallions and garlic and cook until fragrant, 30 seconds.
3. Stir in chives.
4. Toss in spinach a handful at a time, letting it wilt slightly before adding more.
5. Add salt and pepper to taste. Stir in cream and lemon zest. Let simmer until very soft, 3 minutes.
6. Make 4 indentations in the spinach. Crack eggs into holes. Lower heat to medium-low and sprinkle with salt and pepper. Cover and leg eggs cook until almost opaque, 3 minutes.
7. Turn off heat and let eggs rest covered until done, 30 seconds for runny yolks.
8. Scoop eggs and greens into bowls. Season with chile flakes and flaky salt, garnish with scallion greens and serve with toast.

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