cookware
Adapted from the March 2012 issue of Cooking Light.
1 | Fill the saucier 3/4 high with water, add the white vinegar, and heat the mixture until it simmers. Preheat the dutch oven and olive oil over low heat while you prep. |
2 | Wash, chop, and process all the fresh ingredients. Be sure to reserve some thyme and walnuts for topping at the end. |
3 | Prepare the spinach and mushroom base. Bump the heat up on the dutch oven to medium-high. Add the spinach and sauté for 2 minutes. Remove the spinach, drain, and cool. Then squeeze the excess liquid. |
4 | Add more olive oil to the dutch oven and add the shallots and garlic. Sauté for 3 minutes. |
5 | Add the sage, thyme, pepper, salt, and mushrooms. Sauté for 7 minutes. |
6 | Stir in the red wine vinegar and deglaze. Mix in the cooked spinach, walnuts, and cheese. Cook for 30 seconds. |
7 | With the water and vinegar simmering, break each egg into a small bowl and glide the egg into the water. Cook each egg for 3 minutes then remove it from the water with a slotted spoon. Rest the slotted spoon over the paper towel. |
8 | Divide the spinach-mushroom base across 4 plates. Top each with a poached egg. Sprinkle reserved thyme and walnuts. Finish with pepper. |
source: an old clipping we had from Cooking Light magazine