Eggs Poached in Olive Oil

Eggs Poached in Olive Oil

 

Recipe Categories : | Eggs | Spinach | MAIN INDEX |

Preparation Time : 5 mins. Cooking Time : 10 mins. Serves : 4

Ingredients :

  • 2 cups (500ml) extra virgin olive oil
  • 8 fresh free-range eggs
  • 200g English spinach, trimmed
  • 4 English muffins
  • sea salt flakes and freshly ground black pepper


Preparation and Cooking Instructions :

  1. Place the olive oil in a large frying pan, to a depth of 1cm. Heat the oil over a low heat until 85°C on a thermometer.
  2. Break an egg into a cup. Carefully pour the egg into the oil and cook for about 4 minutes or until whites are set but yolks are still soft. Spoon a little of the oil over the yolk towards the end of cooking. Remove the egg from the pan with an egg slide or slotted spoon. Cover to keep warm while poaching remaining eggs. Depending on the size of the pan, you may be able to poach 2-3 eggs at a time.
  3. Meanwhile, add spinach to a medium saucepan; cook over a low heat until just wilted; drain.
  4. To serve, toast the muffins, top with the spinach and poached egg; sprinkle with salt and pepper to taste.