Spinach with Poached eggs, Kabanos & Bacon


  • 4 oz. baby spinach leaves, washed
  • 4 large, very fresh eggs
  • 3 oz. smoked kabanos sausage
  • 4 rashers smoked back bacon
  • 1 small onion, peeled
  • 2 oz. open mushrooms
  • 2 slices white bread, crusts removed
  • 3 tbsps. extra virgin olive oil
  • 3 tbsps. dry sherry
  • 1½ tbsps. sherry vinegar
  • black pepper
  1. Chop the onions, mushrooms, sausages and bacon rashers into ½ ” pieces.
  2. Cut the bread into croutons the same size. arrange the spinach on two large plates.
  3. Poach the eggs. Put a frying pan over a gentle heat and fill with boiling water to 1 ” depth.
  4. Keep the heat gentle and soon you will see tiny bubbles forming on the base of the pan. Break the eggs into the pan one at a time.
  5. Let them barely simmer for 1 minute. Remove the pan from the heat and let the eggs sit for eight minutes.
  6. While the eggs are sitting in the hot water take a medium sized heavy based frying pan and heat 1 tbsp. of the oil until very hot.
  7. Fry the croutons, tossing them around in the pan, until they are crisp and golden brown- about 1-2 minutes.
  8. Remove and drain on kitchen paper.
  9. Add the remaining oil to the pan and let it get hot. Add the prepared bacon, onion and sausage.
  10. Toss around keeping the heat high to make everything brown and toasted at the edges.
  11. After four minutes add the mushrooms and toss for a further two minutes.
  12. Season with pepper, add the sherry and sherry vinegar and give it a few seconds to bubble and reduce.
  13. Drain the eggs and put on top of the spinach. Pour the contents of the frying pan over everything and scatter with the croutons.


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