A Tasty Dish to set before a Lady , Lord or a Knight..RECIPE & Tips

When I worked in "Private Service", in Oxfordshire, England, for a Lord & Lady, one of the top landowner families in Britain; and also a Knight of the Realm, on his yacht in the South of France, the most popular breakfast or late supper was always poached eggs.

 Sometimes served with poached salmon flown in from Scotland from their own estates, or over lightly steamed, local, Provence grown, spinach with unsalted butter and freshly grated nutmeg.

A simple dish that when prepared correctly is the best of Good Living

Poached eggs..are lightly cooked in high simmering salted water with the addition of vinegar ( either cider or malt)

They are NOT  the steamed-butter molded eggs cooked in a pan with a lid that was popular after WW2!!


Poached Eggs with Spinach
serve 2

2 - 4 very fresh large eggs (depends on serving size either 1 or 2 eggs per person)

1 pound of well  washed and dried (use a salad spinner) field spinach ( large leafed) or chopped tender greens (turnip, beet, purple kale)

unsalted butter
sea salt,  ground black pepper, cider vinegar, grated nutmeg

In a large skillet heat 2 tbsp butter, and add the spinach & a good grating of nutmeg, stir well then lid and turn off. Remove from heat, and keep covered.

When the eggs are almost  cooked, season the spinach with salt & pepper , and using kitchen tongs place each portion onto heated plates.

Bring  4 cups water to the boil then turn down to high simmer, add 1 tsp salt and  2 tbsp ( dstsp in UK) vinegar, continue to high simmer, using a wooden spoon, swirl the water clockwise, (remove spoon and set aside) as the water is swirling, crack the egg and place in a small bowl/cup (to make sure the yolk is intact), gently add 1 egg wait a couple of seconds and add the 2nd egg,( also placing the cracked egg into a small cup) as they swirl they will slowly cook with the white enveloping the yolk.
Using a slotted spoon remove the eggs when the yolk changes color, and egg is cooked (it will very very fragile so be careful)...if you  prefer a harder yolk you may cook longer., using the slotted spoon to gently spoon the white over the yolk.

Place a drained poached egg over the spinach and serve at once.

You can also add depending on climate/appetite:

Yogurt/ sour cream/double cream with grated Parmesan cheese

Yogurt/sour cream/double cream with chopped scallion

Chopped anchovy fillets

Cooked or  smoked salmon pieces

Fresh crusty Bread 

Whole wheat toast

Sauteed mushrooms

Sauteed onions

Sauteed sunflower seeds with tamari ( wheat-free soy sauce)

Well chopped parsley

Chopped tomato and black olives

TWO things to note:
It seems an odd request,  but you do need  VERY fresh eggs as any older ones will just break up in the water and not clump together.
Also invest in a whole nutmeg and grate your own, as needed, the results will surprise you.


Try poached eggs whenever you can they are healthy and done properly cannot be beaten, pardon the pun

Light delicious and a meal in a  few minutes..low fat and high flavors..enjoy a GOOD LIFE