Poached Egg atop Jalapeño Spinach with Garlic

Let me start with the amazing, enticing aroma of this oil.  I opened it, smelled it, and irresistibly poured it on my finger and stuck it in my mouth.  Oh my!  Okay, most who know me know that I am somewhat obsessed with poached eggs, to the point that I had to learn the best, most perfect way to poach an egg.  I have to say, I kind of have it down.  I could eat spinach every day, in every way and, of course, you should never eat anything without plenty of garlic.  Toss in some really good artisan olive oil that I could drink straight from the bottle and you have one very happy girl.  The fact that it was spicy was icing on my egg.

Poached Egg atop Jalapeño Spinach with Garlic

by Carol

Sciabica Jalapeño Extra Virgin Olive Oil

3 cloves of garlic

1 bunch of spinach

1 egg

Place a shallow saucepan with 3-4 inches of acidulated water (add 1 tablespoon vinegar for the acid) on a burner on medium heat to bring to temperature for poaching your egg.

Add 1 tablespoon plus a tiny splash more of the jalapeño olive oil to a saute pan and gently heat.  Thinly slice your garlic and when the oil is reasonably hot, add them to the pan to gently brown.  As the garlic starts to become brown and fragrant, add your spinach and toss to coat.  Add a little salt if desired.  Cover pan and turn to low.

Bring the water in your saucepan to the barest simmer.  You want the tiniest bubbles to occasionally break the surface.  Break your egg into a small mesh strainer and let the watery part of the white drain away for a few seconds.  Turn egg gently into the simmering water.  For a cold egg:  3 minutes for a runny yolk, 4 minutes for a little firmer.

Lift lid and toss spinach.  Replace lid and turn off heat.  Right before your egg is ready, plate 1/2 the spinach.  Scoop egg gently with a slotted spoon and let drain briefly.  Place atop spinach, add another little drizzle of that fantastic oil to the top of the egg and enjoy!