Baked Poached Eggs on Creamy Wild Garlic Spinach

Ingredients

• 5 eggs
• 2 tbsp flour
• 3 tbsp breadcrumbs
• Salt
• Pepper (freshly ground)
• 500 g fresh young spinach leaves
• 1 bundle wild garlic
• 2 cloves garlic
• 2 tbsp Vegetable oil
• 100 ml heavy cream (at least 30% fat)
• nutmeg
• sunflower oil for frying

Instructions

1. 1.

   Whisk one egg with salt and pepper. Place flour and breadcrumbs on a plate. Carefully crack each remaining egg into a small bowl, keeping the yolk intact. Add 2 tbsp vinegar to the bowl without stirring. In a pot bring water to a boil and add a splash of vinegar.

2. 2.

   Stir the boiling water in a circular motion with a spoon. Gently slide an egg from the bowl into the swirling water so the whites wrap around the yolk. Poach for 4 minutes, then lift with a slotted spoon and drain on paper towels.

3. 3.

   Wash the wild garlic and slice half into fine strips. Rinse, dry, and trim the spinach. Peel and finely chop the garlic cloves. Heat oil in a pan and sauté the garlic until translucent. Add spinach and chopped wild garlic, let wilt, then pour in cream. Season with salt, pepper, and nutmeg; simmer for 2 minutes over medium heat.

4. 4.

   Coat each poached egg first in flour, then in beaten egg, and finally in breadcrumbs. Heat sunflower oil in a deep skillet (test by dipping a wooden spoon; bubbles indicate proper temperature). Fry the coated eggs until golden brown on both sides.

5. 5.

   Remove with a slotted spoon and drain on paper towels. Arrange spinach into four bowls, top each with a baked egg, and garnish with wild garlic. Serve immediately.