Eggs Poached in Olive Oil
Lyndey says “I have never forgotten having eggs poached in olive oil in the Clare Valley. I have always wanted to reproduce them”. These are delicious and not at all rich or greasy.
- 2 cups 500ml extra virgin olive oil, approximately
- 8 very fresh free-range eggs
- 200 g English spinach trimmed
- 4 English muffins
- sea salt flakes and freshly ground black pepper
Place the olive oil in a large frying pan, to a depth of 1cm. Heat the oil over low heat until 85°C on a thermometer.
Break an egg into a cup. Carefully pour the egg into the oil and cook for about 4 minutes or until whites are set but yolks are still soft. Spoon a little of the oil over the yolk towards the end of cooking. Remove the egg from the pan with an egg slide or slotted spoon. Cover to keep warm while poaching remaining eggs. Depending on the size of the pan, you may be able to poach 2 or 3 eggs at a time.
Meanwhile, add rinsed spinach to a medium saucepan; cook over a low heat until just wilted; drain.
To serve, toast the muffins, top with spinach and poached eggs; sprinkle with salt and pepper.
Lyndey’s note: The oil temperature should not drop below 80°C or exceed 90°C during poaching. Oil may be filtered and re-used.
Recipe by Lyndey Milan from The Australian Women’s Weekly, October 2002