Sometimes I want a quick (I mean really quick) dinner that I can feed my family and still feel good about. This is it!
I always keep a bag of spinach or kale in the frig because I can put it to good use during the week; whether it be in smoothies, pastas, omelets or for this recipe…one of my favorites dishes! Paired with a few slices of fresh whole grain bread and maybe even a tiny little glass of Sauvignon Blanc if it’s been a really rough day 😉 … it’s like sitting down to a light meal in the French countryside, in about 10 minutes flat! You’ll be so glad you didn’t order out!
Spinach & Poached Eggs with Goat Cheese
- 4 large eggs
- 1 (9 oz.) bag pre-washed spinach
- 3 oz. goat cheese
- fresh whole multi-grain bread (sliced)
- water (enough to cover about 1/3 of a medium saucepan)
- 3-4 tsp. butter
- kosher salt
- pinch sea salt
- pinch freshly ground pepper
In a wok or large skillet, melt 1 tsp butter. Add spinach and season with salt and pepper. Allow to wilt down and remove from heat. Place spinach onto individual plates.
Meantime, in a medium saucepan, bring water to a gentle boil. Crack eggs into small tea cups (one egg per cup). Gently, slightly submerge the tip of cup into boiling water and release egg. Do the same for remaining eggs. Cook 2 1/2 minutes (this will make for a runny yolk; cook slightly longer for firmer yolk). With a slotted spoon place eggs onto the plated spinach. Top with crumbled goat cheese and a pinch of sea salt and pepper. Serve with lightly buttered bread.