Today I went to make a salad for myself, but wasn’t looking forward to another bowl of just veggies. I wanted something more.
I flipped through a Cooking Light’s The Complete Quick Cook and found a spinach salad with a poached egg that looked intriguing, but there were a few ingredients on the list I didn’t want to use, as well as a few ingredients in my refrigerator that I did want to use. And I had never poached an egg.
I made a few modifications to the ingredients, as well as the prep, took a giant leap in the egg-poaching world and was delighted with what I created. I have no doubt this will become a staple in my salad repertoire. (And now I can poach eggs!!!)
Here’s how I made it:
Wilted Spinach Salad with Poached Egg
- 1 teaspoon olive oil
- 1 egg
- 2 slices ham, sliced (I used Applewood Farms.)
- 1/6 onion, sliced
- 1/4 cup mushrooms, fresh
- 1 teaspoon Bragg’s Liquid Aminos
- 2 teaspoons Dijon mustard
- 1 Tablespoon Balsamic Vinegar
- 2 cups fresh spinach
- ground pepper and salt to taste
1. Poach the egg by filling a shallow pan with water to about 2 inches deep and heat on high. Crack egg and pour into small bowl. Once water has reached a low boil, gently pour the egg into the water, cover the pan and turn off the heat. Let the egg set in the water for three minutes, or to your liking. Remove egg from water.
2. While the egg is cooking, heat a small skillet, heat the olive oil and sautee the ham until lightly browned. Remove ham once finished.
3. Add onions and mushrooms to the skillet, then the liquid aminos, mustard and finally Balsamic vinegar and sautee for about 2 minutes.
4. Turn off the heat and add the spinach and toss lightly to wilt.
5. Pour spinach and other ingredients in a bowl, add poached egg on top, as well as salt and pepper, to taste.
What do you think? Wanna give it a try, too? And what else can I do with poached eggs? (I’m pretty excited to try poaching another one soon.)