Spinach with Eggs

Ingredients

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

Method

1. 1

   Wash the spinach thoroughly and remove stalks.

2. 2

   Place in a dry saucepan with salt and cover until boiling.

3. 3

   Boil for ten minutes, then drain and chop finely.

4. 4

   In another pan, heat butter and cream, add spinach, and heat without 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 and garnish with fried bread or toast.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

Spinach with Eggs. — For this provide four quarts of spinach, one table-spoonful of cream, one ounce of butter, four eggs, one tea-spoonful 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.