Poached Eggs with Spinach and Walnuts

  • Beccaroo73 Posted: 02/28/12
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    I wasn't so impressed with this one--we thought it was a bit bland. Like another review said, there was way more mushroom than spinach. I didn't have fresh sage so used dried. We could definitely taste it, however the actual texture of it was unpleasant. If you use dried, I'd suggest chopping finely.

  • Evadestruction Posted: 02/18/12
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    I followed the recipe closely and it turned out great, even though this was my first attempt at poaching eggs! The only thing I would change next time is I would double the amount of spinach. It seemed to me that the mushroom-to-spinach ratio was too much. Great option for breakfast, brunch or dinner!

  • MiChalisanaggie Posted: 04/02/13
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    The merit of a recipe is dependent upon my husband's answer to this question: "Should I make it again?" For this one, his answer was a definite yes. Mmmmm

  • susan2345 Posted: 04/11/13
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    very delicious and easy. my friend came over and this was easy to whip up. tasted great only thing that is needed is more spinach. loved the flavor.

  • Salamandrina Posted: 03/19/12
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    There's nothing in this recipe we shouldn't have liked, but it just seemed bland and gloppy - and as much as I adore cheese, it added nothing to this. I think that we'll keep the spinach raw next time, and just use the warm mushrooms and egg as a hot dressing. The walnuts were a nice texture, though. Frankly

  • PongoUSA Posted: 03/15/12
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    That's a great flavor combination, that's a keeper, will make it again, for sure. I used half spinach, half red beet greens and only 1/2 of the walnuts to save some calories. Had it with a side of salt roasted potatoes. Yummy.

  • uvmshell51 Posted: 12/06/12
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    This looked SO good. May I suggest a crisp piece of toast as a base, layer with the spinach, followed by the shallot , garlic and mushroom mixture minus the expensive cheese, the eggs and finally the cheese? I was frying potatoes in duck fat and added a tad to the mushroom mixture as it was sautéing , that didn't help.

  • StarJoan Posted: 12/03/12
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    I have big problems with this one. I am highly allergic to mushrooms. With 8 ounces of them in the recipe, they would be mightily missed. Does anyone have any suggestions about what I could substitute?

  • korkin Posted: 12/03/12
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    Gorgeous, lovely eggs make me happy in my heart. Star Joan, any kind of earthy vegetable like eggplant, parsnips, patty pan squash, etc. would be a good substitute for mushrooms. Just make sure the veggies get enough oil and cook them thoroughly to make them palatable. You can also try fire roasted or sundried tomatoes, or slices of grilled flank steak.

  • daneanp Posted: 06/21/13
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    I like it but the other 2 people at the table thought it was weird and asked me not to make it again.

  • 1Marshlands Posted: 05/02/12
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    I used kale instead of spinach and lemon juice instead of vinegar. Very good. The kale didn't get as "soft" as the spinach so the poached eggs acted more like a dressing for a hearty salad. Will make again for sure.

  • jawpayne Posted: 11/15/13
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    Used the small amount of spinach and mushroom mixture to stuff an omelet. Yum!

  • lhjean Posted: 08/21/13
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    I've made this recipe several times, it's one of my favorite vegetarian meals. Though I just used swiss cheese instead of the expensive Gruyere and sometimes I will just make the eggs sunny side up. Has a very earthy flavor to it.

  • staceyneil Posted: 12/04/13
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    My family LOVED this! (And we're usually meat-eaters...) With changes, this is excellent. I omitted the cheese altogether (because it seemed like overkill with everything else) and used a pat of bacon fat to saute the garlic, onions (subbed for shallots), herbs and mushrooms. At the last minute I added the vinegar and a box of baby spinach, tossing until just wilted. Topped with toasted walnuts and the poached egg (our own free-range eggs, extra-delicious.) I served it with roasted heirloom winter squash, inspired by the photo, roasted beets with a sprinkling of bleu cheese, and toasted whole-grain bread. The meal was a huge hit :) (For a dinner for three of us, I used <4 oz. mushrooms and one 5-oz box of baby spinach. This was just the right amount with the other vegetables we served it with.)

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