Eggs are brilliant! Sometimes I’ll make them into an omelette, and very occasionally, when I want to go back to my childhood, I’ll boil my egg and eat it with buttered toast soldiers. But most of the time I’ll poach my eggs – and I’ll have this meal whipped up in a matter of 10-15 minutes. This is a favourite weekend breakfast in my household!
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Poached eggs with aioli, baby spinach & truffle salt on ciabatta
1 large slice of ciabatta
15 baby spinach leaves
1 tablespoon aioli
2 pinches truffle salt
Bring 5cm of water to the boil with a dash of white vinegar, then reduce to the lowest simmering point. Break the first egg into a small dish. Wait for the boiling bubble to subside the then gently slide the first egg into the water. Repeat for the second egg.
Toast the ciabatta bread. Lay spinach leaves on top of the toast. Cook the eggs for 3 minutes or so. You can use a slotted spoon to lift out of the water after a few minutes and do the ‘jiggle test’ – when the egg white no longer jiggles, the egg is ready and you will have a beautifully runny egg yolk. Leave in longer if you like your eggs well cooked.
Using the slotted spoon, let the water drain from the eggs and sit them neatly on top of the bed of spinach. Season with cracked black pepper, truffle salt and paprika (for a bit of colour!).
Serve with a dollop of aioli – my favourites are Paul Newman’s Own Whole Egg Aioli and Heinz Mayonnaise Aioli with Dill.Try some other egg recipes: Feta and Spinach Omelette, Mini Onion and Cheese Frittatas