Poached Egg Florentine Salad Recipe

Name: Poached Egg Florentine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poached eggs; 2 cups baby spinach; 1 medium onion roughly chopped; 1/2 cup cherry tomatoes halved; 1 teaspoon fresh thyme leaves; 1 tablespoon butter; juice of half a lemon; parmesan cheese for garnish; 1 clove of garlic, peeled and cut in half; 2-4 pieces of baguette leftover from last night's dinner; olive oil; salt & pepper

Servings: persons

4 poached eggs
2 cups baby spinach
1 medium onion roughly chopped
1/2 cup cherry tomatoes halved
1 teaspoon fresh thyme leaves
1 tablespoon butter
juice of half a lemon
parmesan cheese for garnish
1 clove of garlic, peeled and cut in half
2-4 pieces of baguette leftover from last night's dinner
olive oil
salt & pepper

1
Prep your baby spinach, rinse and dry well. Toss it with a little olive oil, the lemon juice, and salt and pepper. Plate the spinach on two plates in a small bed ready for the tomato relish and eggs that you are going to put on top.
2
Saute the onion over medium heat in a little bit of olive oil just until soft. Add the tomatoes to the onions. Add the butter to the pan it will give some richness to the relish. Also add salt and pepper along with the thyme. Leave on the heat until the tomatoes are tender, about as long as it will take to poach the eggs.
3
Start your eggs poaching.
4
Time to get your toast going. Put the baguette in the toaster oven when it is just a little crispy remove from oven and rub the toast with the garlic clove, getting some garlic flesh and juice spread all over. Paint each slice with a little olive oil. Return to the toaster to finish browning.
5
When your eggs are done pull them out of the water and be sure they are nice and dry. Put the hot tomato relish over top of the spinach, letting it wilt a little. Then put the pouched eggs on top of everything, add a little pepper and shave some Parmesan on it. Serve with the garlic toasted baguette.

187

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 poached eggs, 2 cups baby spinach, 1 medium onion roughly chopped, 1/2 cup cherry tomatoes halved, and more.

Yes, Poached Egg Florentine Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Poached Egg Florentine Salad

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