Spinach with fried eggs covered

Spinach with Poached Eggs Under a Lid

Discover a simple and delicious recipe that combines the nutrient-rich flavor of spinach with tender eggs, offering you a healthy and comforting lunch or dinner. This recipe for spinach with poached eggs under a lid is quick, easy to prepare, and perfect for days when you want to enjoy a nourishing dish without too much effort.

Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes
Number of servings: 4

Ingredients:
- 500 g spinach (fresh or frozen)
- 1 cup milk
- 3 tablespoons oil (olive or sunflower)
- 2-3 cloves garlic, crushed
- 3 tablespoons flour
- Salt, to taste
- 4 eggs

Brief introduction to the history of the recipe:
Spinach is a versatile ingredient used in cuisines around the world, from soups to salads and hot dishes. Used since ancient times, spinach gained popularity during the Renaissance, appreciated not only for its taste but also for its nutritional benefits. Combined with eggs, this dish becomes an excellent choice for a hearty breakfast or a light lunch.

Preparing the spinach:
1. If using fresh spinach, choose beautiful, green leaves, avoiding wilted or damaged ones. Wash them well under running water to remove any impurities. Then, place them in a pot of boiling water for 5-7 minutes, or until they become soft.
2. Drain the spinach and chop it finely with a knife. If using frozen spinach, thaw it and squeeze out the excess water for a more pleasant texture.

Preparing the béchamel sauce:
3. In a saucepan, heat the oil over medium heat. Add the crushed garlic and sauté for 1-2 minutes until fragrant, but do not let it burn.
4. Add the flour and mix well, allowing it to cook for 1 minute to eliminate the raw flour taste.
5. Gradually pour in the cold milk, whisking continuously to avoid lumps. Keep stirring until the sauce begins to boil and thickens. Add salt to taste.

Adding the spinach and eggs:
6. Once the sauce is ready, add the chopped spinach and mix well to coat it in the sauce. Ensure it is evenly distributed.
7. Crack the four eggs directly into the saucepan, being careful not to mix them. You can make a small indentation in the sauce to place the eggs easily.
8. Cover the saucepan with a lid and reduce the heat to low. Let it simmer for 5-7 minutes until the egg whites are set but the yolks remain slightly soft. It is important not to stir, so each egg retains its shape.

Serving:
9. Once the eggs are cooked, serve the dish warm. You can add a little freshly ground pepper or chili flakes for an extra kick. This dish pairs wonderfully with a fresh green salad or a slice of toasted bread.

Useful tips and variations:
- If you want to add even more vegetables, you can incorporate grated carrots or zucchini into the mixture.
- Replace some of the milk with cream for a creamier texture.
- A delicious variation is to add feta cheese or grated parmesan on top for a more intense flavor.
- Instead of garlic, you can use sautéed onion for a different aroma.
- This recipe can also be adapted with other types of greens, such as nettles or kale.

Nutritional information:
Spinach is an excellent source of vitamins A, C, K, and minerals like iron and calcium. It is also rich in antioxidants, which help combat oxidative stress. Eggs provide a quality protein source and healthy fats, making this dish a nutritious choice.

Frequently asked questions:
- Can I use frozen spinach?
Yes, frozen spinach is an excellent choice for this recipe. Just make sure to thaw it well and squeeze out the water before use.
- What is the best way to store leftovers?
The dish keeps well in the refrigerator in an airtight container for 2-3 days. Reheat it in the microwave or on the stovetop, being careful not to overcook the eggs.
- Can I add other spices?
Of course! Fresh herbs like parsley or dill can add a fresh and delicious flavor to the dish.

This recipe for spinach with poached eggs under a lid is not only tasty but also packed with nutrients, perfect for a healthy meal. Try it and let its flavors carry you away!