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Description
Always a favourite dish, this simple, delicious, easy lunch has a base of buttered baby spinach with Maille® Dijon Originale mustard stirred through, topped with a softly poached egg and served with toast.
Ingredients
US|METRIC
4 SERVINGS
- 250 grams baby spinach (bags ready to use)
- 25 grams unsalted butter
- 1 Tbsp. Maille Dijon Originale mustard
- ground black pepper
- 4 free range eggs (fresh)
- white wine vinegar (Good splash)
- 4 slices toast
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Directions
- Poach eggs in water with a generous splash of white wine vinegar. Remove with a slotted spoon and drain on kitchen paper.
- Divide spinach between 4 shallow bowls, place an egg on top and grind a little more pepper over. Slash the egg so the yolk runs down into the spinach. Serve with crunchy toast on the side.
- Cook baby spinach according to packet instructions - the microwave method is fast and efficient. Transfer to a sieve and press out as much water as possible. Place spinach in a bowl with butter and Maille® Dijon Originale mustard. Season. Stir through.
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