New Spinach with Poached Eggs

Ingredients

• half a peck of new spinach
• salted water
• half a dozen eggs
• seasoning of salt and pepper

Method

1. 1

   Trim spinach, wash in cold salted water, boil in salted water until just tender.

2. 2

   Drain, chop finely, heat with seasoning.

3. 3

   Poach eggs and serve on top of spinach.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 119. The excerpt below is the record exactly as published.

NEW SPINACH WITH POACHED EGGS. Trim off the roots and tough stalks of half a peck of new spinach, wash it in plenty of cold salted water until it is quite free from sand, put it over the fire in salted boiling water enough to cover it, and boil it fast for three minutes or longer, until it is just tender; do not allow it to become soft and watery; drain the spinach, throw it into a large pan of cold water until it is cool, then chop it very fine, or rub it through a colander with a potato masher; put it again over the fire to heat, with a palatable seasoning of salt and pepper; while the spinach is being heated poach half a dozen eggs

Cook this with the app: pantry check, scaling, and the assistant.