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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Poached Eggs with Winter Greens, Baked Feta and Olives

March 21st, 2016 · No Comments · Dinner

Poached Eggs with spinach and feta for dinner

Eggs are a great source of protein and if you are lucky enough to live near some chickens, there is nothing like freshly laid eggs with farm stand greens, garnished with pantry staples like olives and homemade feta cheese from Catapano Dairy Farm.  Serve this a-top whole wheat pita bread with a glass of Raphael Estate Merlot, light-bodied red and call it dinner.

Ingredients

3 pieces of whole wheat pita, halved horizontally
3 tablespoons extra-virgin olive oil, plus more for brushing
10 ounces feta cheese, cut into 6 slabs
1 bunch of baby spinach or favorite winter greens, washed, dried, rough chopped
6 large eggs
Salt
18 pitted kalamata olives
1 tablespoon chopped sage

Lightly saute your favorite winter greens (Spinach, Beet greens or Cavolo Nero from Satur Farms) and spread evenly into gratin dishes. Preheat the broiler and position a rack 6 inches from the heat. Bring a large deep skillet of water to a simmer. Brush the pita bread with olive oil and broil until lightly toasted. Put a slab of feta on top of the spinach in each of 6 individual gratin dishes. Drizzle each slab with 1 teaspoon of the oil. Sprinkle lightly with fresh ground pepper and broil for 2 to 3 minutes, until lightly browned and sizzling.
Meanwhile, crack the eggs one at a time into a small bowl and poach them into the simmering water, until the whites are set but the yolks are still runny, about 4 minutes. Using a slotted spoon, transfer the eggs to the gratin dishes and season with salt. Sprinkle with pepper, the olives and sage.

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