Poached Eggs on Fresh Spinach with Aioli Sauce
1 egg yolk
1/2 tsp dijon mustard
1/4 tsp salt
1 cup mild flavoured oil (I use a mix of canola and olive oil)
2 Tbsps lemon juice
1 garlic clove, minced very finely
Mix the egg yolk with mustard and salt. Starting with just a very few drops of oil, beat the oil into the egg. You will want to just add a few drops, beat well, add a few more drops... until it is thickening very nicely, then you can add in a very very slow steady stream. When you have all the oil incorporated into the egg, add the lemon juice and garlic and mix well. Refrigerate until ready to use.
Fill a pan about 1 1/2" deep with 1" of water & 1 tablespoon cider vinegar. Bring to a boil. Break eggs one at a time into little bowls and carefully slide them into the water. Cover the pot and allow to boil on medium-high just until the white cooks over the yolk (about 3 minutes).
Carefully lift the eggs with a slotted spoon and place on a bed of fresh spinach. Dress with aioli sauce and salt & pepper.
We had this with a baked sweet potato. Just like I do a regular potato, I wash them, poke with a fork, season with salt and rub the salt in. Place in a 350F oven for about 1 1/2 hours, depending upon the size of the potato! If you are cooking something else and the oven has to be hotter, it will take less time to cook your potato.
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