Serves 4


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

How to Make It

Step 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.

Step 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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Ratings & Reviews

lhjean's Review

August 21, 2013
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.

MiChalisanaggie's Review

April 02, 2013
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

jladybug671's Review

February 21, 2012

PongoUSA's Review

March 15, 2012
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.

RachelMccalla's Review

January 23, 2013

Salamandrina's Review

March 19, 2012
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

staceyneil's Review

December 04, 2013
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

Beccaroo73's Review

February 28, 2012
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.

korkin's Review

December 03, 2012
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.

Evadestruction's Review

February 18, 2012
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!