Sometimes all I really want is a giant bowl of greens. Garlicky kale is my favorite, or maybe chard, but spinach will do, too. (Not the baby stuff, that goes mushy too fast. Save it for salads.) But this dinner was really inspired by the divine confluence of the arrival of a care package from my mom, containing a pair of “Poach Pods,” and the simultaneous arrival of an early egg share from the farm. Fresh gorgeous eggs! I silicone helmet that is supposed to make poaching eggs foolproof! Clearly I needed to find something to top with poached eggs.
Spinach. Wilted spinach salad with bacon dressing. Maybe some cherry tomatoes. Toast. This was an easy plan! Of course, I ended up making more of a sauté than a wilted spinach salad, but who cares? We were happy.
Once I had cooked the bacon and softened the red onion, I added in red wine vinegar, a pinch of brown sugar, and a forkful of dijon mustard, and stirred it together with the rendered bacon fat to make a dressing/sauce.
I threw in the tomatoes, which I’d quartered, and cooked them a little bit. (This was a mistake; should have added them at the same time as the spinach.) Then in went half of the very vigorous and enthusiastic spinach. Once there was room, I added the other half.
I cooked that on low heat until it was wilted.
Meanwhile, the Poach Pods!! Wonderful for adorning grapefruits and salt cellars; also great for poaching eggs!
And let’s discuss those eggs. Oh my GOD. I have missed the farm eggs so much over the winter. No matter what fancy organic natural free range heaven-sent eggs I bought from Whole Foods, the yolks were pale and the whites were runny after six months of eggs from the farm. But back to the pods. You oil them (to prevent the eggs “sticking like glue,” according to my mom), break an egg in each, and then set them afloat in an inch and a half of simmering water. Cover the pan, wait four to six minutes, and voila! Poached eggs!
I had a surprise when I cracked open the two huge eggs I’d chosen from the carton: they BOTH had double yolks!
Off to sea:
Finished, if slightly overcooked (my fault, I panicked because of the double yolks):
You scoop the eggs out with a spoon, and they plop onto whatever you’re serving them with in perfect little domes.
The eggs were delicious, despite not being quite runny. Light and creamy and fluffy. Ben claims he hates eggs, but the farm ones don’t seem to count. They “don’t taste eggy,” he says. He’s right, they taste like heaven. I have used 8 of the dozen since Thursday, pacing myself AND going out of town for the weekend. Just look at the color of those yolks and tell me you aren’t dying to get your hands on some!