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B.L.D. - Breakfast, Lunch or Dinner

Poached Eggs with Quick Marinara and Spinach

 

Poached Eggs, Quick Tomato Marinara & Sautéed Spinach

2 servings

Ingredients:

Poached Eggs:

  • 4 eggs
  • 2 quarts of water
  • ½ cup white vinegar

 

Quick Marinara:

  • 2 tbls of olive oil
  • 2 large tomatoes, large dice
  • 1 tbls sliced garlic
  • 1 tbls sliced shallots
  • 2 sprigs of picked thyme
  • Pinch of salt
  • 2 teaspoons of smoked paprika

 

Spinach:

  • 1 tbls of olive oil
  • 4 cups of spinach
  • Pinch of salt

 

Poaching liquid: 

Bring the water and vinegar to a simmer

To poach the eggs stir the water to create a whirlpool

Drop each egg into the simmering water and poach slowly for about 5 minutes.

Remove each egg separately with a slotted spoon.  Let the water drip off the egg and pat the whole spoon on a towel gently to dry the egg of the poaching liquid.

 

Marinara

Sweat the garlic, shallot and thyme in the olive oil for 5 minutes on medium heat stirring often as to not brown the garlic at all

Add the chopped tomato and season with a pinch of salt and the paprika

Let cook for about 10 minutes allowing all the juices to be released from the tomatoes

Finish with a dash of extra virgin olive oil

Spinach

In a separate pan heat the olive oil and add the spinach season with a touch of salt and let cook until the spinach is softened and wilted.

To Serve

Place the marinara on the bottom of a plate bunch the cooked spinach in the center of the marinara and top with two poached eggs per plate.  Season each egg with a pinch of salt.

Garnish with a little paprika and some chopped parsley.

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