SERVES 4
TOTAL TIME: 30 minutes
You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe. The vinegar in the egg poaching water adds more than just flavor—it lowers the pH in the water, ensuring that the egg whites stay intact during cooking.
|
2 |
ounces goat cheese, crumbled (½ cup) |
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½ |
teaspoon lemon juice |
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Salt and pepper |
|
|
2 |
English muffins, split, toasted, and still warm |
|
1 |
tomato, cored, seeded, and sliced thin (about 8 slices) |
|
2 |
teaspoons olive oil |
|
1 |
shallot, minced |
|
1 |
garlic clove, minced |
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4 |
ounces (4 cups) baby spinach |
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2 |
tablespoons white vinegar |
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4 |
large eggs |
1. Adjust oven rack to middle position and heat oven to 300 degrees. Combine goat cheese, lemon juice, and ⅛ teaspoon pepper in bowl until smooth. Spread goat cheese mixture evenly over English muffins, top with tomato, and arrange on baking sheet; keep warm in oven.
2. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and ⅛ teaspoon salt and cook until wilted, about 1 minute. Using tongs, squeeze out any excess moisture from spinach and divide evenly among English muffins.
3. Wipe out now-empty skillet with paper towels and fill it nearly to rim with water. Add vinegar and 1 teaspoon salt and bring to boil over high heat. Meanwhile, crack eggs into 2 teacups (2 eggs per cup). Reduce water to simmer. Gently tip cups so eggs slide into skillet simultaneously. Remove skillet from heat, cover, and let eggs poach for 4 minutes (add 30 seconds for firm yolks).
4. Gently lift cooked eggs from water using slotted spoon and let drain before laying them on top of spinach. Season with salt and pepper to taste and serve.