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Jody’s Spinach Poachies

A hearty pre-ski breakfast.

Associated Recipes: Farm Fresh Eggs, Ski Weekend Breakfasts
Category: Breakfast & Brunch
By: Jody Adgate

Ingredients

  • 2 eggs
  • Water
  • 1 cup fresh baby spinach, washed
  • 1 tablespoon cider vinegar
  • 2 English muffins or slices rye bread
  • 2 tablespoons Cotswold Double Gloucester cheese (or Monterey Jack or cheddar), grated, or 2 tablespoons crumbled blue cheese
  • Salt and pepper

Preparation

Heat at least 2 inches of water in a deep skillet to a gentle simmer. Add spinach and blanche for 2 to 3 minutes. Remove with a slotted spoon, drain and set aside. Add vinegar to water (to hold the eggs together). Drop eggs into simmering water.

Toast English muffins. Simmer eggs 3 to 4 minutes for soft yolks. Place the English muffins on a plate and top with spinach. Place poached eggs on spinach and lightly sprinkle with salt and pepper. Top with cheese.

Serves 1. Recipe is easily multiplied.

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