There are many schools of thought on how to make the best poached eggs. I have tried the classic chef's method of pouring them into a deep saucepan of simmering water that you swirl around just before you drop the egg into it. All it left me with, was a solitary bobbing yolk and whites that resembled egg drop soup! I found the best method that works for me, in Cooks Illustrated Magazine and it really is quite simple. Of course you can also buy nifty saucepans with poaching inserts and also microwave egg holders. I have a tiny kitchen and no room for unnecessary gadgets so I do them in the frying pan and in 99% of cases they turn out great. If you're really not in the mood to poach your eggs you can also make this with soft boiled eggs or a sunny side up fried egg, whatever floats your boat.
Ingredients Serves 2
1 small onion, peeled and thinly sliced
4 slices thick bacon chopped into small pieces.
500g bag of freshly washed spinach leaves. (you can use the equivalent weight of frozen spinach for this, just be sure to microwave it until it is no longer frozen and then squeeze out all of the excess water)
2 eggs (or more if you are feeling greedy!)
Pour about 2" of hot water into non stick skillet, add 1 tablespoon white vinegar and bring to the boil. Once it is boiling turn heat down to low/medium so it is very gently bubbling away.
While the pan of water is heating up, add the bacon and onion to a preheated non stick frying pan (Medium high heat) and cook until the bacon is just crispy and the onion is slightly browned.
Add the spinach and toss gently until just wilted. Turn down the heat and cover with a lid