Roasted Leeks With Poached Eggs And Warm Spinach Salad Food

SPINACH SALAD WITH POACHED EGGS

Steps:

• Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 tablespoon vinegar.
• Break one egg into a cup; dip cup in water 20 seconds, then release egg. Repeat with remaining eggs. Cook until whites are just firm, 4 to 6 minutes. Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a medium saucepan, cook bacon over medium-high heat, stirring occasionally, until browned, 4 to 6 minutes. Remove, and drain on paper towels. To the same pan, add shallot, and cook in bacon fat until soft, about 2 minutes. Add remaining 1/2 cup vinegar; boil over high heat until reduced to 1/3 cup, 2 to 3 minutes. Season with salt and pepper.
• In a bowl, toss spinach with bacon and hot vinaigrette. Divide among plates; top each with a poached egg.

ROASTED LEEKS WITH POACHED EGGS AND WARM SPINACH SALAD

Steps:

• Preheat oven to 400. Toss leeks with 2 T olive oil in a bowl. Season with salt and pepper, if desired. Spread leeks on baking sheet and roast 45 minutes, or until golden, turning several times with spatula.
• Meanwhile, whisk together lemon juice, mustard and remaining 1 T oil in a small bowl. Season with salt and pepper, if desired.
• Fill large skillet with 2" water, and bring to a boil. Add eggs, reduce heat to medium-low and poach eggs 5 min, or until whites and yolks have turned opaque, spooning simmering water over eggs.
• Toss spinach with mushrooms, tomatoes, roasted leeks and dressing in a large bowl. Divide salad among 6 dinner plates. Top each serving with 1 poached egg and garnish with cheese.

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.

WARM SPINACH SALAD WITH SOFT-POACHED EGGS

Steps:

• In a medium saucepan, bring 1 quart of water to a boil. Add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. Using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. Keep the pan of hot water on the stove over low heat.
• Meanwhile, put the spinach in a large bowl. In a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
• Crack the eggs all over and gently peel them under warm running water, keeping them whole. Using a slotted spoon, slip the eggs in the hot water for 30 seconds.
• Pour the warm dressing over the spinach, season with salt and pepper and toss. Mound the salad on plates, top each with an egg and serve.

ROASTED LEEKS

Steps:

• Heat oven to 425 degrees. Arrange leeks on a baking sheet. Drizzle with oil and season with salt and pepper. Roast, flipping once, until caramelized and tender, 10 to 12 minutes.