Spinach Salad with Poached Eggs; the art of poaching eggs — 4 Comments

  1. I wonder how that would work with a little clarified butter. I’m not a big oil and eggs fan, but love the taste of eggs scrambled or fried in butter. In the meantime, the salad looks wonderful but the last time I tried to buy prosciutto, it was $7.99 for a 4 oz package O_o

  2. What an interesting way to cook poached eggs! I wonder if that was Jamie’s original idea…would not be surprised! We always add a splash of white vinegar to the water which helps keep the egg white in a nice shape, and cook 4 minutes – they turn out perfect in shape and softness every time.

  3. nightsmusic. I’m sure butter would work – probably better lol. Use bacon – we don’t have good bacon….

    Ina, I poach them the same way – I just thought this was a great idea and had to try….

    Kate, I don’t use my micro nearly enough – great for morning oats, though….