Spinach Salad with Poached Eggs

Poaching eggs can seem overwhelming, but if you follow a few simple steps, they’ll turn out perfectly! Place them on top of a bed of spinach with a light shallot dressing, and you have a beautiful, healthy meal for you and your guests.

Created by on March 30, 2017

Ingredients

For the Salad and Dressing

  • 3/4 cup olive oil
  • 4 shallots, sliced
  • 3/4 cup sherry vinegar
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 pound spinach

For Poached Eggs

  • 4 eggs
  • 4 cups water
  • 1 tablespoon vinegar

Instructions

For the Dressing

  1. Heat a pan over medium heat.
  2. Place the olive oil in the pan.
  3. Add the shallots and the sherry.
  4. Stir in the thyme.
  5. Let simmer while you prepare the eggs.

For the Eggs

  1. Heat the water and vinegar over low-medium heat.
  2. Crack the eggs into a bowl.
  3. Using a spoon, slide the eggs, one at a time, into the water. Keep the eggs separated.
  4. Simmer for a few minutes. You want the eggs to cook slowly to ensure that they're tender.
  5. Occasionally spoon some of the water over the eggs as they simmer.
  6. When they have reached the desired doneness, use a large spoon to carefully remove them from the pan. Place them on a paper towel on a plate.
  7. Place the spinach on a large plate and spoon the hot dressing over it.
  8. Place the eggs on top of the salad and season with salt and pepper. Serve.