Sautéed spinach and carrots with poached eggs

3-4 oz fresh spinach
1/2 c sliced carrots
balsamic vinegar and olive oil
2 fresh eggs*
salt, Cayenne to taste

Saute the carrots on medium heat with the oil and vinegar until they soften. Reduce heat to low, then add the spinach. Cover and let the veggies steam while you poach the eggs.

Bring a pot of water to boil. Feel free to add a little white vinegar, as it’s supposed to help the eggs stay together. I never do. Crack each egg into a small bowl. Once you’ve got a rolling boil, stir the water until it’s swirling like a whirlpool; this helps the egg stay together, too. Add each egg carefully and cook for 1:30 to 2 minutes, or until all the white is opaque. I like my poached eggs really soft and runny, so feel free to poach for longer, but not too much: the runny yolk on the veggies is crucial.

Put the veggies on a plate, then place the eggs on top. Top it all off with a sprinkle of salt and Cayenne. I love this, because it feels decadent, but it’s really pretty cheap and easy, if you can poach an egg, and you can. Don’t cheat and get one of those double boiler things like my mom used to have. They’re cute, and they make really nice soft-boiled eggs, but they don’t have the softness or richness of poached eggs.

*Fresh eggs hold together better than old eggs.


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