Spinach with Poached Eggs

Ingredients

• 2 lbs. spinach
• ^ oz. flour
• Salt
• pepper
• A little stock or gravy
• 1 oz. butter
• 1 tablespoonful cream
• 3 — 4 poached eggs

Method

1. 1

   Pick off the stalks and brown leaves, and wash the spinach in several waters.

2. 2

   Drain, and put it in a stew-pan with just enough water to keep it from burning; add a teaspoonful of salt, a very small piece of soda, or a little moist sugar.

3. 3

   When cooked sufficiently, put the spinach into a colander, and press the moisture from it; then rub through a wire sieve.

4. 4

   Melt the butter in a stew-pan, add the flour, and cook a little; put in the spinach, and moisten with a little stock or gravy.

5. 5

   Stir till it boils, and simmer for at least ten minutes.

6. 6

   Lastly add the cream, and season to taste with pepper, salt, and nutmeg or cayenne.

7. 7

   Poach the eggs very carefully in water containing a little salt and a small quantity of vinegar or lemon juice.

8. 8

   Take up and trim the eggs.

9. 9

   Dish up the spinach, and place the eggs neatly on top of it.

10. 10

    Serve hot.

As published

This recipe was extracted from The exhibition cookery book (1900) by Expert chef, page 22. The excerpt below is the record exactly as published.

SPINACH WITH POACHED EGGS. 2 lbs. spinach ^ oz. flour Salt and pepper A little stock or gravy 1 oz. butter 1 tablespoon! ul cream 3 — 4 poached eggs

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