Warm Spinach Salad With Soft-poached Eggs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• salt
• 4 large eggs
• 1 lb baby spinach
• 5 tablespoons extra virgin olive oil
• 1/4 cup sherry wine vinegar
• 2 tablespoons balsamic vinegar
• 2 large shallots, thinly sliced (may sub scallions)
• 2 teaspoons coarsely chopped fresh thyme (or 1/4 tsp. dried)
• fresh ground pepper

Recipe

• 1 in a medium saucepan, bring 1 quart of water to a boil. add 1 teaspoon of salt and the eggs and simmer over medium high heat for 5 minutes. using a slotted spoon, move the eggs to a bowl of cold water and let sit for 3 to 4 minutes. keep the pan of hot water on the stove over low heat.
• 2 meanwhile, put the spinach in a large bowl. in a medium skillet, combine the olive oil, sherry and balsamic vinegars, shallots and thyme, and boil for 1 minute.
• 3 crack the eggs all over and gently peel them under warm running water, keeping them whole. using a slotted spoon, slip the eggs in the hot water for 30 seconds.
• 4 pour the warm dressing over the spinach, season with salt and pepper and toss. mound the salad on plates, top each with an egg and serve.