Eggs with Spinach
This simple recipe elevates the humble egg with the addition of fresh spinach, creating a comforting and satisfying breakfast or brunch. The eggs are gently poached, and the spinach is cooked with a flavorful sauce, resulting in a rich and savory dish. Serve this elegant meal with toasted bread for a complete and delightful experience.
Ingredients
- 1 cup Spinach, chopped
- 2/3 tablespoons Butter (Quantity estimated (not specified in original recipe))
- 2/3 tablespoons Flour
- 1/4 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/4 teaspoon Paprika (Quantity estimated (not specified in original recipe))
- 1/2 cup Water or Cream (Quantity estimated (not specified in original recipe))
- 3 or 4 Eggs
- to taste Salt and Pepper (Quantity estimated (not specified in original recipe))
- to taste Nutmeg, grated (Quantity estimated (not specified in original recipe))
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Instructions
- 1Melt the butter in a saucepan over medium heat. Whisk in the flour and salt. Cook for 1-2 minutes, stirring constantly, until a smooth paste forms. Gradually whisk in the water or cream until the sauce is smooth. Bring to a simmer.
- 2Add the chopped spinach to the sauce and mix lightly. Cook until the spinach is tender, about 5 minutes.
- 3If desired, poach the eggs in a separate pan with milk, water, or stock. Gently crack each egg into a cup and carefully slide it into the simmering liquid. Cook until the whites are set and the yolks are still runny, about 3-4 minutes.
- 4Season the spinach with salt, pepper, and a grating of nutmeg, if desired. Place the spinach on a plate and top with the poached eggs. Serve immediately.
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