Poached Eggs over Spinach & MushroomsPosted: April 17, 2010
I made poached eggs over spinach and mushrooms for brunch today and it was soooo good! I served it with my Texas hashbrowns and toasted whole wheat and rye bread. The spinach-mushroom mixture is so nourishing and eating it just makes me feel like I’m doing something healthy for myself and my family. This recipe is a favorite, for sure. When I’m in a hurry, I use a microwave gadget for poaching the eggs. Sometimes I add a chopped serrano or jalapeno chile to the mix. You can also use other types of mushrooms, such as cremini or baby bellas.
Poached Eggs over Spinach & Mushrooms
4 large eggs
1 tsp light vinegar
1 T. olive oil
½ medium onion, chopped
2 cups sliced button mushrooms
1 medium tomato, seeds removed, chopped
3 medium cloves garlic, chopped
10oz package frozen spinach, thawed and excess water removed
salt and black pepper to taste
Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.
In a separate non-stick skillet heat 1 T. olive oil and sauté onion and mushrooms for 5 minutes over medium heat stirring frequently.
Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.
When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.
Cooking Tips: Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites. By making sure there is enough water in the poaching pan to cover eggs, you avoid the eggs sticking to the bottom of the pan. You want the eggs to float while they cook. This also avoids breaking the eggs when you remove them with the slotted spoon. It is also important that the water is at a steady simmer without boiling. You may want to lay the spoon with the egg on a towel briefly after removing egg from water. This allows the towel to absorb some of the poaching water, and won’t dilute the flavor of your mushroom, spinach mixture.