This is another Eggs Benedict stand in. You can’t have too many of these in my opinion. This recipe replaces the fatty ham with the luscious full mouth taste of walnut oil. I used red spinach, which can be hard to find. But it’s so much sweeter and nuttier that I use it whenever it’s in season. Regular spinach would be fine. As would most any tender young flavorful green. Soft Boiled Eggs with Red Spinach on Toast.
Soft Boiled Eggs with Red Spinach on Toast
Print This Recipe Yield 4Source Inspired by Chef John AshPublishedIngredients
- 4 large eggs
- 4 tablespoon walnut oil
- salt & pepper, to taste
- 1 bunch fresh, young red spinach
- 2 tablespoon lemon juice
- 4 thick slices rustic bread, toasted
- ¼ cup parmesan cheese, grated
- lemon wedges for garnish
Directions
Place the eggs in a small sauce pan and fill it with enough cool water to cover about ½‑inch. Bring the pan to a boil, then reduce heat to a simmer and cook for 1 ½ minutes exactly. This will produce an egg with its white set and its yolk, quite runny. The yolk and squeezed lemon is the sauce in this dish, so do not over cook the eggs. Gently peel them trying to keep the egg in tact. I like them warm for this dish, but you may store them in the refrigerator, covered up to one day.
Add the walnut oil and a big pinch of salt and pepper to a large bowl. Clean and dry the spinach then remove all the thick stems and tear the leaves into big chunks. Add the spinach to the bowl and toss to get it well coated in the oil.
Heat a saute pan over medium-high heat and saute the spinach until it begins to wilt, about 2 minutes. Toss in the lemon juice and adjust seasoning. Remove from the heat and cover the pan a few minutes while you begin to plate the dish.
Place a toast on each of 4 plates. Top each one with ¼ of the wilted spinach and o peeled, whole soft-boiled egg. Sprinkle each plate with some parmesan and additional salt and pepper. Place a few lemon wedges along side for spritzing. Serve warm.
Place
Ever since reading this I’ve been craving the salmon pizza! I contacted the WP people and it’s up on a site, along with some SS love!
http://www.savory.tv/2009/12/22/wolfgang-puck-salmon-pizza/
Heidi
Wolfgang Puck opened two places in Dallas that was all the rage, and his Spago pizza was the buzz… The other place never took off with it being the first of its kind, Stadium Kitchen design, but once it became a hot spot for late night band music with glamorous dancing suits and cocktail dresses, well, lets just say I tripped the light fantastic, and enjoyed good food a few times after gala’s with hubby… My own Hollywood hay day memories…
It was quite the rage, very upscale and very Hollywood — and I remember I could not wait to get there to try the duck sausage pizza!
I’m really enjoying this series.
Weeman (Jason Acuna) kinda looks like a mini-Wolfgang Puck?
Anyway, another very good post, Greg. Was Spago the inspiration for L’Idiot in the Steve Martin movie LA Story? While reading about the exclusivity I kept thinking of the scene in which the Maitre D’ scolds “You cannot have zee duck. You think with a financial statement like this you could have zee duck?”.
I’ll have to make these for the boys, they’d love them.
At least now I don’t have to go to Spago to taste this dish. Though, I wouldn’t nice treating myself to a diner dinner there.
I am soooooo glad I am attending this cooking demonstration next week. The stories have me swooning for the glamour of old Hollywood and the food looks fabulous. I can hardly wait!