Ingredients

The following ingredients have 4 Servings
  • 2 eggs
  • 1/2 TB vinegar
  • 10 g unsalted butter
  • 140 g baby spinach (little stalks removed)
  • salt
  • 2 TB full-fat cream cheese (soft cheese)
  • pink Himalayan salt
  • freshly ground black pepper

Instruction

  • Crack the eggs into individual ramekins (for easier poaching).
  • Bring a pan of water to the boil and add the vinegar. Reduce to a simmer and give the water a stir to create a swirl. Add the eggs one at a time by lowering the ramekin into the water and tipping the egg into it.
  • Cook for about 3-4 minutes, then remove the eggs with a slotted spoon and place onto a plate lined with kitchen paper.
  • Melt the butter in a large pan and once foaming, add the chopped spinach and cook, stirring continuously until the spinach has completely wilted. Season with salt.
  • Divide the spinach between two plates and add a tablespoon of cream cheese on top of each.
  • Top with the poached eggs and season with pink Himalayan salt and freshly ground black pepper before serving.