Italian Spinach with a Poached Egg
This Italian spinach with a poached egg is a deliciously satisfying and simple side dish for Italian or other classical dishes.
Yield: people
Ingredients
- 10 ounce 10 ounce box frozen chopped spinach, thawed
- 1 tablespoon olive oil
- 3 cloves garlic minced
- ¼ teaspoon salt
- 1 egg
- ¼ cup shaved or grated Parmesan cheese
- 1-4 poached eggs you can serve the entire dish with just one poached egg on top, then dish individually after popping the yolk.. or serve a poached egg on top of each individual serving
- 1 tbsp Shaved Parmesan cheese for garnish
Instructions
- Thaw the spinach and squeeze out ALL the excess water. Keep squeezing! Start heating up your saucepan full of acidulated water to poach your eggs.
- Heat a medium skillet and oil over medium heat. Add the garlic and fry, stirring often, for 1 minute, or until fragrant, being careful not to burn.
- Add spinach and stir to combine with oil and garlic. Spread out the spinach a bit, leaving an empty center in the skillet. Crack the egg into the empty center, allow to just barely set, then use a spatula to combine well. Lower heat to low and continue to cook and stir until egg is cooked through. Now is a good time to poach the eggs!
- When ready to serve, add 1/4 cup Parmesan cheese to the spinach mixture and combine well.
Notes
Serve immediately. Top each serving with a poached egg or top the entire dish with one poached egg, popping the yolk before placing in individual portions so each dish gets plenty of creamy yolk sauce!
Nutrition
Serving Size: 2g | Calories: 188cal | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 676mg | Potassium: 821mg | Total Carbs: 6g | Fiber: 3g | Sugar: 1g | Net Carbs: 3g | Vitamin A: 13508IU | Vitamin C: 40mg | Calcium: 330mg | Iron: 4mg