Poached Eggs, Spinach, Walnuts with Blood Orange Olive Oil Recipe

$0.00

High Protein Salad

SKU: Poached Eggs, Spinach, Blood Orange Olive Oil Recipe Categories: ,
Poached Eggs, Spinach, Walnuts with Blood Orange Olive Oil Recipe
 
Ingredients:
 
-1 tablespoon Sonoma Farm Blood Orange Infused Extra Virgin Olive Oil
-2 tablespoons Sonoma Farm Balsamic Aged Vinegar
-1 (10-ounce) bag baby spinach, chopped
-3 garlic cloves, minced 
-3 vertically sliced shallots
-3/4 teaspoon chopped thyme, divided
-1/2 teaspoon black pepper, divided
-1/4 teaspoon salt 
-3/4 cup toasted walnuts, chopped and divided
-2 ounces shredded Swiss cheese
-8 cups water
-2 tablespoons white vinegar
-4 large eggs 
 
Preparation:
 
1. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon blood orange infused oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add  1/2 teaspoon thyme, 1/4 teaspoon pepper and salt, ; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, aged Balsamic vinegar, and cheese; cook 30 seconds.
2. Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.

Reviews

There are no reviews yet.

Be the first to review “Poached Eggs, Spinach, Walnuts with Blood Orange Olive Oil Recipe”

Your email address will not be published. Required fields are marked *