Spinach with Poached Eggs

Ingredients

• half a peck of spinach
• half a dozen eggs
• a palatable seasoning of butter, salt, and pepper

Method

1. 1

   Wash spinach, boil in salted water until tender, then drain and chop.

2. 2

   Heat with butter, salt, and pepper.

3. 3

   Poach eggs and serve on top of the spinach.

Nutrition per serving

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 229. The excerpt below is the record exactly as published.

half a peck of spinach, wash it in plenty of coid 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 butter, 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.