Sunday, 1 April 2012

Bacon fried spinach with poached eggs

 I love eggs and could probably eat them for every meal. My absolute favourite ways to eat them are poached, soft boiled, or scrambled to a soft creamy consistency. If you are going for the first two choices, you need something to soak up the yolk because it would be criminal to waste any of that golden eggy goodness. Seeing as how my childhood favourite of egg with toast soldiers (a Great British tradition) is now but a distant memory I needed something to catch all those last drops of yolk. This is good for a Sunday brunch, serve it with a couple of slices of good bacon and you'll be good to go until teatime!

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
 Crack the eggs into two separate cups and gently pour them into the simmering water, don't pour them from up high, keep the cup as close to the pan as you can when pouring them in. This helps to prevent the white and yolks from breaking up and this way they don't move about too much so you get a neater poached egg. The eggs should take about 2 1/2 -3 minutes to cook depending on how well done you like your yolks.
To remove eggs from the skillet, use a slotted spoon and blot off any excess water with a paper towel 
Spoon the spinach and bacon onto a plate and top with the poached egg, cut it in half to let that lovely yolk ooze into the spinach and bacon.....Enjoy!

1 comment:

  1. Since you love eggs, you might like this great collection of "eggy" recipes. Food on Friday Eggs

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