Poached Eggs with Spinach and Walnuts

Poached Eggs with Spinach and Walnuts Recipe
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

Nutritional Information

Calories 350
Fat 24.3 g
Satfat 5.5 g
Monofat 7.5 g
Polyfat 10.2 g
Protein 17.4 g
Carbohydrate 18.4 g
Fiber 5.1 g
Cholesterol 196 mg
Iron 4.4 mg
Sodium 383 mg
Calcium 257 mg

Ingredients

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

Preparation

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. 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.

Adam Hickman,

Cooking Light

March 2012
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