Poached Eggs with Spinach and Walnuts

Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr and Leigh Ann Ross

Serve protein-packed eggs over a side of spinach sauteed with mushrooms, walnuts, and Gruyère cheese.

Yield: Serves 4
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 350
  • Fat: 24.3g
  • Saturated fat: 5.5g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 10.2g
  • Protein: 17.4g
  • Carbohydrate: 18.4g
  • Fiber: 5.1g
  • Cholesterol: 196mg
  • Iron: 4.4mg
  • Sodium: 383mg
  • Calcium: 257mg


  • 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


  1. 1. 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.
  2. 2. 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.
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