Recipes
Poached Eggs on Spinach-Feta Toast
- Servings: 4
- Provided by: Kary Osmond
- 1/2 cup (125 mL) frozen spinach, thawed, finely chopped and lightly squeezed
- 1/2 cup (125 mL) crumbled feta cheese
- 1/2 cup (125 mL) finely chopped green onions
- 2 tsp (10 mL) chopped fresh oregano, (or 1/2 tsp dried)
- 1 small clove garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
- 3 tbsp (45 mL) olive oil
- 4 thick slices sourdough bread, toasted
- 1 tbsp (15 mL) vinegar
- 8 eggs
Ingredients Print Recipe
Directions
In bowl, stir together spinach, feta, all but 2 tbsp of the green onions, oregano, garlic and pinch each of the salt and pepper. Stir in olive oil; spread over sourdough. Bake on baking sheet in 350°F (180°C) oven until cheese is slightly softened, about 10 minutes.
Meanwhile, in deep skillet, heat 2 to 3 inches (5 to 8 cm) water over medium heat until simmering. Stir in vinegar. One at a time, crack eggs into small cup; gently slide into simmering water. Reduce heat to low; cook until whites are set and yolks are still soft, about 3 minutes. With slotted spoon, transfer to paper towellined tray.
Place 2 eggs on each toast; sprinkle with remaining salt, pepper and green onion,
