Poached eggs with garlic yoghurt dressing and spinach

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


300 g (10½ oz) baby English spinach leaves

30 g (1 oz) butter, chopped

herbed salt, to taste

4 tomatoes , halved

1 tablespoon white vinegar

8 eggs 1 round loaf of light rye bread, cut into 8 thick slices

Garlic yoghurt dressing

125 g (4½ oz/½ cup) sheep's milk yoghurt

1 small garlic clove, crushed

1 tablespoon snipped chives


1. Mix together the garlic yoghurt dressing ingredients and set aside.

2. Wash the spinach and place in a large saucepan with just a little water left clinging to the leaves. Cover and cook over low heat for 3-4 minutes, or until the spinach has wilted. Add the butter and season with herbed salt. Set aside and keep warm.

3. Meanwhile, cook the tomatoes under a hot grill (broiler) for 3-5 minutes.

4. Fill a frying pan three-quarters full of cold water and add the vinegar and some salt to stop the egg whites spreading. Bring to a gentle simmer. Gently break the eggs one by one into a small bowl, then carefully slide each one into the water. Reduce the heat so that the water barely moves. Cook for 1-2 minutes, or until the eggs are just set. Remove with a slotted spatula and allow to drain.

5. Meanwhile, toast the bread. Top each slice with the spinach, an egg and some dressing. Serve with the tomato halves.