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Le Chaudron recipe
Œuf poché sur lit d'épinards
Poached egg on spinach
⏱ 15 minServes 2Easy200 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
4eggs
200 g (7 oz)fresh spinach
1 tspolive oil
1 clovegarlic
1 tbspwhite vinegar
1 pinchnutmeg
1 pinchsalt
1 pinchpepper
- 4 eggs
- 200 g (7 oz) fresh spinach
- 1 tsp olive oil
- 1 clove garlic
- 1 tbsp white vinegar
- 1 pinch nutmeg
- 1 pinch salt
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Heat the olive oil in a skillet and sauté the sliced garlic for a few seconds without burning it.
- Add the washed fresh spinach and let it wilt over medium heat, stirring.
- Season with salt, pepper and nutmeg and keep warm on two plates.
- Bring a pan of water to a simmer with the vinegar, then stir to make a gentle whirlpool.
- Crack an egg into the simmering water and poach 3 min, until the white is set and the yolk runny.
- Lift out each egg with the slotted spoon, drain and place on the spinach. Serve right away.
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