Poached Eggs with Creamy Spinach and English muffins / marinated tomatoes

Inspired by classic brunch Florentine eggs with boiled eggs and cream spinach on English muffins, this half-day meal for dinner was last introduced in 2017.
Smarts: Make this egg a Florence Egg by adding Hollandaise sauce. We like this method to do it in the blender through The Kitchn. (Ingredients are not on the food list, but you may already have them in your kitchen.)

Ingredients:

• Shallots - 1 clove, chopped
• Tomatoes, cherry or grape - 2 cups, halved
• Cilantro - 1 Tbsp, chopped
• Vinegar, balsamic - 1 Tbsp
• Oil, olive - 2 tsp

Poached Eggs with Creamy Spinach:

• Garlic - 3 cloves, chopped
• Spinach, baby - 10 oz, chopped
• English muffins - 4, halved
• Eggs - 8
• Vinegar, sherry - 1 Tbsp (sub red or white wine vinegar)
• Butter - 2 Tbsp
• Yogurt, plain or Greek - 1/4 cup
• Lemon juice - 1 tsp

Prep:

1. Shrimps / Garlic - Prepare as directed and store in separate containers. (Can be done before 5 days)
2. Tomatoes / Cilantro - Prepare to follow directions and combinations. (Can be made 1 day in advance)
3. Marinate tomatoes - combine shallots, tomatoes, coriander, vinegar (tomato) and olive oil. Marry for at least 30 minutes and up to a day. (Can be made 1 day in advance)
4. English Sponge / Muffins - Follow directions.
5. Eggs - Crack each egg into a small ramekin or cup of tea. (Do not skip this step because it will help you to transfer all eggs to hot water quickly so they are cooked evenly.)

Make:

1. Pour a large frying pan with water. Add vinegar (portion for eggs) and a little salt. Heat on high heat until it begins to boil. (Note: A large sautéed pancake with the straight sides is the best pan to hunt more eggs at once.)
2. Place a sheet of tissue paper and place it near the stove.
3. While boiling water, heat the pan with butter over medium heat. Add the spinach and garlic to melt the butter and cover or cover. Cook spinach until it wilt, 3 to 4 minutes.
4. Remove the pan from heat and drain from any excess liquid. Stirring yogurt.
5. Add the lemon juice in spinach and season with a little salt and pepper. Put spinach aside and cover to keep warm.
6. When the water for the eggs is boiled, cool down to a small boiler (a few small bubbles spring up from below). Gently pour each egg into the boiling water, so that none of them touch. Boil the egg to your desired level (for cooked whites and soft yolks, this will take 4 to 5 minutes, if not sure, remove one of the eggs and test it).
7. Use a slotted spoon to transfer the eggs to a tissue.
8. Toast english muffins.
9. Top half of British Muffin with spinach and then boiled eggs. Season the egg with some salt and pepper. Enjoy with marinated tomatoes on the side.

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Posted from my blog with SteemPress : http://localhost:8888/benben/2018/09/05/poached-eggs-with-creamy-spinach-and-english-muffins-marinated-tomatoes/

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