Ed Smith’s poached eggs with ‘nduja butter + spinach
Ed Smith’s latest book, Good Eggs, is a celebration of the humble egg with over 100 ways to cook and elevate your egg game.
We’re excited to have this recipe to share with you, Ed’s poached eggs with ‘nduja butter and spinach. Perfect for breakfast but we’d be very happy to find this on the table for a speedy supper too.
INGREDIENTS
Serves 2
- 35g ’nduja
- 20g unsalted butter, plus extra for the muffins
- 200g baby spinach
- Halen Môn Pure Sea Salt and ground black pepper
- 2 English muffins, halved and toasted
- 4 eggs
METHOD
- Gently melt the ’nduja and butter together in a small saucepan over a very low heat. Prod and stir until combined. The sauce should be loose and glossy – don’t let this boil or fry, otherwise the pork in the ’nduja hardens and the butter and sauce will split. Remove from direct heat while you assemble the other components.
- Wilt the spinach in a large sauté or frying pan set over a medium-high heat. Add a tablespoon of water to encourage the cooking process (no need for butter or oil – there’s enough already in this dish).
- Once cooked, squeeze away any excess liquid. Season generously with salt and pepper.
- Meanwhile, toast and butter the muffins and poach the eggs.
- Serve, topping the toasted muffins with mounds of spinach and the poached eggs. Give the ’nduja butter a good stir, then spoon over the top.
RECIPE by Ed Smith from his new book Good Eggs (Quadrille, £22) IMAGERY: Sam A. Harris
