Serve protein-packed eggs over a side of spinach sauteed with mushrooms, walnuts, and Gruyère cheese.
1 tablespoon olive oil, divided
1 (10-ounce) bag baby spinach, chopped
3 garlic cloves, minced
3 vertically sliced shallots
1 tablespoon chopped fresh sage
3/4 teaspoon chopped thyme, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon salt
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup toasted walnuts, chopped and divided
2 tablespoons red wine vinegar
2 ounces shredded Gruyere cheese
8 cups water
2 tablespoons white vinegar
4 large eggs
How to Make It
Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.
Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.