Poached Eggs With Spinach And Tomatoes Food

SAUTEED SPINACH WITH POACHED EGGS

Steps:

• In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
• Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
• Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

EGGS WITH SPINACH AND TOMATOES

Steps:

• In a medium nonstick skillet, heat 1 1/2 teaspoons oil over medium. Add tomatoes and cook until softened, about 3 minutes. Add spinach and cook until wilted, 2 minutes; season with salt and pepper. Transfer to a bowl, wipe out pan, and add remaining 1/2 teaspoon oil. Add eggs to skillet and cook until whites are set but yolks are still runny, 2 to 3 minutes. Season with salt and pepper and serve on top of vegetables.

POACHED EGGS WITH SPINACH AND TOMATOES

Steps:

• Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
• Meanwhile, heat oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add spinach and garlic to skillet; cook, stirring, until spinach has just wilted, 1 to 2 minutes. Discard garlic.
• When water is boiling, add vinegar; turn off heat. Using tongs, tilt ramekins in pan, and slide eggs into water. Cover; let stand until whites are opaque and yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put eggs on paper towels to drain. Trim whites.
• Divide spinach among four plates; lay a poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

POACHED EGGS, WILTED SPINACH AND PULLMAN LOAF TOAST WITH BACON, ONION AND TOMATO JAM

Steps:

• For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve.
• For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates.
• Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving.
• For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water¿the idea is to create an egg Jacuzzi, a very gentle cooking method.
• Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny.
• Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano.
• Serve with a pitcher of freshly squeezed grapefruit juice.

POACHED EGGS WITH CANADIAN BACON AND SPINACH

Steps:

• Heat a large skillet over medium heat; add 2 teaspoons of the olive oil. Cook the Canadian bacon in the hot oil until brown and a little crispy, about 2 minutes per side. Set aside and tent with foil to keep warm. Add the remaining 2 teaspoons olive oil and shallots to pan, and cook until they brown and soften, about 3 minutes. Add the spinach with whatever water clings to the leaves, and season with salt and pepper, to taste. Raise the heat to high, stir the spinach, incorporating any browned bits from the bottom of the pan; cover and cook until wilted, about 1 minute.
• Meanwhile, fill a nonstick skillet with about 2 inches of water and bring it to the barest simmer over medium heat; add the vinegar. Crack the eggs, slipping them gently into the water, and cook until the whites are set but the yolks are still runny, 3 to 4 minutes.
• Using a slotted spoon, gently scoop the eggs from the water, blot dry with a paper towel.
• Divide the bacon between 4 plates, top with spinach and then with the poached eggs.

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

POACHED EGGS WITH SPINACH AND TOMATOES

Steps:

• Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.
• Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.
• When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.
• Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
• Notes
• Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
• Fit to Eat Recipe
• (Per serving)
• Calories: 209
• Fat: 14g
• Cholesterol: 425mg
• Carbohydrate: 7g
• Sodium: 457mg
• Protein: 15g
• Fiber: 2g

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

POACHED EGGS WITH SMASHED AVOCADO & TOMATOES

Steps:

• Heat a non-stick frying pan, very lightly brush the cut surface of the tomatoes with a little oil, then cook them, cut-side down, in the pan until they have softened and slightly caramelised. Meanwhile, heat a pan of water, carefully break in the eggs and leave to poach for 1-2 mins until the whites are firm but the yolks are still runny.
• Halve and stone the avocado, then scoop out the flesh and smash onto the bread. Add the eggs, grind over black pepper and add a handful of rocket to each portion. Serve the tomatoes on the side.