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Pochiertes Ei auf Spinat und Wildkräuter, ein ideales Rezept für das Osterfest.
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5 from 9 votes
Poached Egg with Spinach and Wild Herbs
Recipe for poached egg, exemplarily shown with leaf spinach and wild herbs. A nice dish for breakfast and brunch. Step by step Kitchenstory, online cooking school with chef tips.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast, Main Courses, Starter & Appetizer
Cuisine: Bavarian Recipes, German Recipes
Keyword: Gluten Free Recipes
Servings: 2 Persons
Calories: 406kcal
Author: Thomas Sixt
Ingredients
For the Poached Eggs
  • 2 pc chicken eggs
  • some white vine vinegar
For Spinach or Leaf Spinach
  • 1 pc onion or shallots
  • 1/2 pc garlic
  • 30 g Butter
  • 200 g leaf spinach fresh
  • some salt
  • some black pepper
  • some nutmeg
Für das frittierte Brot
  • 200 g yeast dough pizza dough
  • 400 g vegetable oil for deep-frying bread
Dekoration und Geschmack
  • some wild herbs dandelion blossoms, ground ivy, thyme
Instructions
  • Beat the fresh eggs in a bowl, boil the water in a wide saucepan and add the vinegar. You really need fresh eggs, with a full yolk, only these eggs can be poached professionally and beautifully.
  • Cut the onion and garlic in half, peel, cut into fine cubes and sauté in the butter until colourless. I let the butter foam up once in a hot pot, then add onion cubes and garlic cubes. Add the thoroughly washed and drained spinach and cook for 3 minutes on high heat with lid. I always take the lid off so the spinach stays nice and green. If you cook the spinach too long with the lid on, it will turn grey and no longer look nice. Season the spinach with salt, pepper and nutmeg.
  • Remove the boiling vinegar water from the stove (heat source). Stir the water clockwise and slowly slide the eggs into the hot vinegar water. Place the egg whites carefully around the egg yolks with a wooden spoon. Poach the eggs as desired for 6-8 minutes.
  • For the fried bread, heat the vegetable oil in a pot. Cut pieces from the yeast dough and roll them together. Fry the dough sticks in hot fat until golden brown, then remove, season lightly with salt and cut diagonally.
  • Place the spinach on a sieve, drain and arrange on warm plates. Remove the poached eggs from the vinegar water, I use a skimmer, briefly wash them under warm water, then lay them dry on the spinach. Decorate with the wild herb blossoms, serve quickly. Rich salt and pepper extra to the dish. You can put the bread sticks on the plate or serve them in a bread basket. Bon appetit!
Notes

8. Calories (kcal.) Poached Egg on Spinach Leaves and Wild Herbs

Nutrition Facts
Poached Egg with Spinach and Wild Herbs
Amount Per Serving
Calories 406 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 224mg75%
Sodium 819mg36%
Potassium 749mg21%
Carbohydrates 31g10%
Fiber 4g17%
Sugar 4g4%
Protein 13g26%
* Percent Daily Values are based on a 2000 calorie diet.