Rosemary Poached Eggs
Poached Eggs with Spinach and Rosemary / Basil Infused Olive Oil Recipe
-2 tablespoon Sonoma Farm Rosemary / Basil Infused Extra Virgin Olive Oil, divided
-1 (10-ounce) bag baby spinach, chopped
-3 garlic cloves, minced
-3 vertically sliced shallots
-1 tablespoon chopped fresh sage
-3/4 teaspoon chopped thyme, divided
-1/2 teaspoon black pepper, divided
-1/4 teaspoon salt
-1 (8-ounce) package cremini mushrooms, quartered
-3/4 cup toasted walnuts, chopped and divided
-2 tablespoons red wine vinegar
-2 ounces shredded Gruyere cheese
-8 cups water
-2 tablespoons white vinegar
-4 large eggs
1. Heat a large Dutch oven over medium-high heat. Add 1 tablespoon rosemary / basil infused olive oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining rosemary / basil olive oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine 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 mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.
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