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Poached egg on a bed of baby spinach and polenta
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 479
  • Fat about 33g
  • Carbohydrates about 33g
  • Protein about 13g
This is needed
This is needed for 2 people
Spinach
  • 75 g coarsely ground polenta (Bramata)
  • 1 tbsp olive oil
  • 1 onions, finely chopped
  • 1 garlic clove, finely chopped
  • 150 g baby spinach
  • 0.25 tsp salt
Egg
  • 1 litre water
  • 0.5 dl white wine vinegar
  • 50 g butter
  • 2 eggs
  • a little salt
  • 1 organic lemon, used grated zest only
  • a little pepper
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And that's how it's done
And that's how it's done
Spinach
Prepare the polenta according to the packet instructions. Heat the olive oil in a pan, briefly sauté the onion and garlic, add the spinach, cover and allow to wilt, season with salt, cover and set aside.
Egg
Bring the water and vinegar to the boil in a pan, reduce the heat. Crack the eggs into a cup, one at a time. and carefully slide into the gently boiling water. Poach the eggs for about 4 mins. at just below boiling point, remove with a slotted spoon, drain. Put the butter in a pan, melt and simmer over a medium heat for approx. 7 mins. until the butter smells nutty and is turning brown, allow to cool a little. Season the butter with lemon zest, salt and pepper.