Spinach with Eggs

Ingredients

• four quarts of spinach
• one tablespoonful of cream
• one ounce of butter
• four eggs
• one teaspoonful of lemon-juice
• one grain of cayenne
• one dessert spoonful of salt
• one salt spoonful of pepper

Method

1. 1

   Wash spinach thoroughly and place in a dry saucepan with salt.

2. 2

   Cover and cook until boiling for ten minutes.

3. 3

   Drain and chop finely.

4. 4

   In a small saucepan, heat butter and cream, then stir in spinach until hot but not boiling.

5. 5

   Season with cayenne and pepper.

6. 6

   Poach eggs in boiling water with lemon juice for three minutes each.

7. 7

   Serve spinach topped with poached eggs, garnished with fried bread or toast.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 43. The excerpt below is the record exactly as published.

Spinach with Eggs.— For this provide : four quarts of spinach, one tablespoonful of cream, one ounce of butter, four eggs, one teaspoonful of lemon- juice, one grain of cayenne, one dessert spoonful of salt, one salt spoonful of pepper

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