Poached Eggs on Spinach

Ingredients

• 1 clove garlic
• 3 tsp olive oil
• 1 tsp sugar
• 200 ml red wine
• Salt
• Pepper
• 1 Shallot
• 250 g young spinach leaves
• nutmeg
• 2 tbsp white wine vinegar
• 4 eggs
• 2 slices whole‑grain toast

Instructions

1. 1.

   Peel and finely chop the garlic, then sauté it in 1 tsp of oil. Sprinkle the sugar over it, add the red wine, and bring to a boil. Reduce to one third over medium heat. Season with salt and pepper and keep warm.

2. 2.

   Peel and dice the shallot finely. Wash the spinach thoroughly and drain. Heat the remaining oil in a pan, sauté the shallot over medium heat until translucent. Add the spinach and let it wilt for 3–4 minutes. Sprinkle with nutmeg, salt, and pepper.

3. 3.

   Bring 1 liter of water to a boil with the vinegar. Crack the eggs into a bowl carefully so that the yolks stay intact.

4. 4.

   Whisk the boiling vinegar water vigorously with a whisk.

5. 5.

   Pour the eggs into the swirling water; they will separate instantly due to the motion.

6. 6.

   Boil the water again, then remove the pot from the heat and let the eggs poach for 3–4 minutes.

7. 7.

   Remove the eggs with a slotted spoon and drain. Place the spinach on a plate, top with the eggs, drizzle with the wine sauce, and serve. Toast the bread slices in a toaster and serve alongside.