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Poached eggs with garlic yoghurt dressing and spinach

A recipe from the Good Food collection.


Murdoch Recipe Article Lead - narrow
  • 300 g (10½ oz) baby English spinach leaves
  • 30 g (1 oz) butter, chopped
  • herbed salt, to taste
  • 4 tomatoes , halved
  • 1 tablespoon white vinegar
  • 8 eggs 1 round loaf of light rye bread, cut into 8 thick slices
  • Garlic yoghurt dressing
  • 125 g (4½ oz/½ cup) sheep's milk yoghurt
  • 1 small garlic clove, crushed
  • 1 tablespoon snipped chives


1. Mix together the garlic yoghurt dressing ingredients and set aside.

2. Wash the spinach and place in a large saucepan with just a little water left clinging to the leaves. Cover and cook over low heat for 3-4 minutes, or until the spinach has wilted. Add the butter and season with herbed salt. Set aside and keep warm.

3. Meanwhile, cook the tomatoes under a hot grill (broiler) for 3-5 minutes.

4. Fill a frying pan three-quarters full of cold water and add the vinegar and some salt to stop the egg whites spreading. Bring to a gentle simmer. Gently break the eggs one by one into a small bowl, then carefully slide each one into the water. Reduce the heat so that the water barely moves. Cook for 1-2 minutes, or until the eggs are just set. Remove with a slotted spatula and allow to drain.

5. Meanwhile, toast the bread. Top each slice with the spinach, an egg and some dressing. Serve with the tomato halves.

Main ingredient:
Mother's Day


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