Poached Eggs with Spinach and Walnuts
Source of Recipe
K.arlette2011
List of Ingredients
Poached Eggs with Spinach and Walnuts
1 tablespoon olive oil, divided
1 (10-ounce) bag baby spinach, chopped
3 garlic cloves, minced
3 vertically sliced shallots
1 tablespoon chopped fresh sage
3/4 teaspoon chopped thyme, divided
1/2 teaspoon black pepper, divided
1/4 teaspoon salt
1 (8-ounce) package cremini mushrooms, quartered
3/4 cup toasted walnuts, chopped and divided
2 tablespoons red wine vinegar
2 ounces shredded Gruyere cheese
8 cups water
2 tablespoons white vinegar
4 large eggs $
Recipe
Heat a large Dutch oven over medium-high heat.
Add 1 teaspoon oil.
Add spinach; sauté 2 minutes.
Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture.
Add remaining oil to pan.
Add garlic and shallots; sauté 3 minutes.
Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes.
Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.
Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer.
Break each egg gently into pan.
Cook 3 minutes.
Remove eggs using a slotted spoon.
Spoon 2/3 cup mushroom mixture onto each of 4 plates.
Top each serving with 1 egg.
Sprinkle evenly with remaining thyme, pepper, and walnuts.
Nutritional Information
Calories: 350
Fat: 24.3g
Saturated fat: 5.5g
Monounsaturated fat: 7.5g
Polyunsaturated fat: 10.2g
Protein: 17.4g
Carbohydrate: 18.4g
Fiber: 5.1g
Cholesterol: 196mg
Iron: 4.4mg
Sodium: 383mg
Calcium: 257mg
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