Poached Egg with Spinach and Spicy Butter

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Steaming. Technically, it's easy to do. For example, take a pot of suitable size and pour in a small amount of water—usually no more than a quarter of the volume, but no less than 250 ml. Then, place the pot on the stove and bring the water to a boil. Next, set a metal strainer or a similar sieve over the pot, where you can place the prepared food for cooking—washed, peeled, chopped, seasoned, or even wrapped in plastic wrap. Finally, cover the pot with the strainer with a lid—and that's it.

Ingredients

Chicken Egg - 2 pieces
Spinach - 7.1 oz
Olive Oil - 1 fl oz
Garlic - 2 cloves
Cayenne Pepper - 1 tablespoon

Step by Step guide

Step 1

Peel the garlic and slice it thinly, then mix it with crushed pepper and pour in olive oil. Let it infuse for 5-7 hours.

Step 2

Lay a double layer of plastic wrap on a cutting board. Brush the surface of the wrap with oil, sprinkle with a small amount of salt, place it over a round glass, and carefully crack an egg into it, taking care not to break the yolk.

Step 3

Make a tight pouch and tie the end of the film in a knot. Boil the egg over strong steam with the lid closed for 7–9 minutes. Once cooking is complete, plunge it into ice water for 2–3 seconds and carefully remove the film.

Step 4

Rinse the spinach, sort through it, and remove the stems. Steam it over medium heat with the lid closed for 1–2 minutes, then transfer it to ice water and let it cool completely.

Step 5

Place the warm poached egg on a plate, alongside the spinach that has been drained and shaped into a ball, and set a small sauce boat or shot glass with spicy oil next to it. Serve immediately.