perfect spring dinner

tonight we were training for our 10k in Ottawa at the end of the month, so when we came in we weren't too interested in cooking anything fancy. Just before leaving they house, we'd put a sweet potato in the oven to bake. While I showered, Will picked some fresh spinach, and while he showered I made some Aioli sauce and filled a pan with water and a tablespoon of vinegar to poach some fresh eggs. Within 20 minutes of getting home, we had a fabulous, colourful meal.

Poached Eggs on Fresh Spinach with Aioli Sauce

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.

Poached Eggs:
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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