Poached eggs with spinach and walnuts

Recipe Information

Ingredients

• 1 tablespoon olive oil, divided

• One 10-ounce bag baby spinach, chopped

• 3 cloves garlic, minced

• 3 shallots, vertically sliced

• 1 tablespoon fresh sage, chopped

• 3/4 teaspoon thyme, chopped, divided

• 1/2 teaspoon black pepper, divided

• 1/4 teaspoon salt

• One 8-ounce package cremini mushrooms, quartered

• 3/4 cup toasted walnuts, chopped and divided

• 2 tablespoons red wine vinegar

• 2 ounces shredded Gruyere cheese

• 8 cups water

• 2 tablespoons white vinegar

• 4 large eggs

Directions

• Add 1 teaspoon of oil to a large Dutch oven, and heat on the stovetop over medium-high heat. Sauté spinach in the Dutch oven for approximately 2 minutes. When the spinach becomes wilted, remove from the oven and allow to cool in a colander. Once cool, squeeze the spinach to remove extra water.

• Add the remaining oil to the Dutch oven, and sauté the garlic and shallots for 3 minutes. Add the mushrooms, and season with the sage, thyme, pepper, and salt. Sauté the seasoned vegetables for 7 minutes, then add the spinach, 1/2 cup of walnuts, red wine vinegar, and cheese. Stir the mixture for 30 seconds. Place equal portions of the vegetable mixture onto 4 plates.

• In a large saucepan, bring the water and white vinegar to a simmer. Crack each egg and gently pour into the pan. Once each egg has cooked for 3 minutes, remove with a slotted spoon. Place one egg over each portion of the vegetable mixture. Serve immediately.

Nutrition (per serving)

• Calories: 350 cal

• Total fat: 24g

• Saturated fat: 6g

• Monounsaturated fat: 8g

• Polyunsaturated fat: 10g

• Cholesterol: 196mg

• Sodium: 383mg

• Carbohydrate: 18g

• Fiber: 5g

• Protein: 17g

• Calcium: 257mg

• Iron: 4mg