I like this recipe simply because it is a change from the same old hard-cooked egg. It is easy to make and showy to present - a great weekend brunch dish. Prep and Cook Time: 20 minutes
4 chicken eggs
1 tsp light vinegar (rice, apple cider, or white wine)
about 4 cups water
1 cup thinly sliced green onion
6 medium cloves garlic, sliced
4 cups fresh baby spinach
4 tablespoons chicken broth (divided)
juice & zest of one lemon
salt and black pepper to taste
Bring water and vinegar to a fast simmer in a skillet large enough to fit eggs. Make sure there is enough water to cover eggs.
While water is coming to a simmer, heat 1 tablespoon broth in a separate stainless steel 10-12 inch skillet. Sauté sliced green onion in broth over medium heat for about 3 minutes. Add garlic slices and continue to sauté stirring constantly for another minute.
Add baby spinach, remaining broth, and lemon juice, and simmer covered on medium low heat for about 10 minutes stirring occasionally. Spinach will wilt down considerably.
When done season by tossing with lemon zest, salt and pepper. Divide mixture among 4 plates.
In the boiling vinegar water poach eggs until desired doneness. This will take about 5 minutes, or just until the white is set and the yolk has filmed over. Remove from vinegar water with a slotted spoon and place on top of greens.
One egg and ¼ of the spinach mixture is a serving. Adjust to your WLS needs.