Perfectly poached eggs with spinach and parmesan toast

Perfectly poached eggs with spinach and parmesan toast

By
From
Botanical
Serves
4
Photographer
William Meppem

I lose count of the times customers ask our breakfast chefs how we get our eggs so perfectly poached. The most important tip is to never skimp on the quality of the eggs, as this will affect both the taste and the poaching process. You should also follow the technique set out in Basics,after a while it will become second nature. The parmesan bread used in this recipe is a very simple loaf to make at home, but good crusty sourdough is a great alternative. And if you are using the best eggs, then use the best cheese. As so many happy customers can attest this dish makes a terrific start to the day.

Ingredients

Quantity Ingredient
4 Perfectly poached eggs
800g baby spinach leaves
30ml olive oil
pinch salt
pinch nutmeg
lemon, squeezed
50g butter
1 loaf Parmesan bread
50g grana padano, grated
100g parmigiano reggiano, shaved
50ml extra-virgin olive oil
freshly ground black pepper

Method

  1. Prepare the poached eggs and set aside. Warm by reheating in their cooking liquid just before serving.
  2. Wash the spinach, removing stalks if necessary, and drain very well.
  3. Heat the olive oil over a low heat in a saucepan that has a tight-fitting lid. Add the washed spinach and salt, nutmeg and lemon juice. Put the lid on and cook for 2 minutes until the spinach is wilted. Drain the spinach into a colander and squeeze dry. Return the spinach to the pan with the butter and keep warm with the lid on.
  4. Preheat the grill. Cut 4 slices of parmesan bread and put under the grill. When toasted on one side, flip each slice over, butter the untoasted side and sprinkle with grana padano. Toast under the grill until golden-brown and the cheese begins to melt.
  5. Put a slice of toast on each serving plate, top with spinach, a poached egg and parmigiano reggiano, then drizzle with the extra-virgin olive oil. Top with a generous grinding of black pepper.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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