Poached Eggs with Spinach and Tomato Salad
Looking for a fancy way to serve poached eggs? This recipe for poached eggs with spinach on toast is perfect for a spring or summer brunch. The vibrant tomato salad side brightens up any morning.
Servings
Serves 2
Recipe: Poached Eggs with Spinach on Toast and Tomato Salad
You’ll Need
- 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
- Tomato Salad: 2 cups cherry tomatoes, halved
- 1 tbsp each balsamic vinegar and olive oil
- Pinches of sea salt
Prep and Cook
- 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
