A healthy portion of protein and vitamins to start the day. Poached, organic eggs on a bed of fresh or lightly wilted spinach
1. Wash the spinach and shake off excess moisture.
Please Note: The method for poaching eggs varies greatly and is a very personal activity. Experiment and find the best method for you. This method works for me. -Anne
2. Bring a pan of water to the boil and then reduce the heat until the water is simmering. Add a teaspoon of white wine vinegar or similar mild vinegar to the water.
3. Take a table knife and stir the simmering water quickly with a circular motion. The objective is to create a vortex in the water, so keep stirring until the water in the middle of the pan swirls and looks like a whirlwind.
4. When you have created the vortex in your water, crack open your egg and drop it into the vortex in the water. You may find it easier to crack the egg into a cup first and then drop the contents of the cup into the water.
5. Adjust the temperature of the water to keep the water simmering but not boiling.
6. Your egg should take 4 minutes at the most to cook. Remove with a slotted spoon and drain on absorbent kitchen paper.
7. FOR THE SPINACH: If you want it slightly wilted, you can do this while your egg is poaching. Put a frying pan on a medium heat. You do not need to add any oil. Simply add the spinach to the frying pan and allow the heat to wilt the spinach a little. Remove from the pan and pile on a plate.
If you are eating your spinach raw, simply pile onto a plate.
8. Add your poached eggs on top of the spinach. Season accordingly.