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.
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
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.
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.
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.
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