Poached Eggs with Grainy Mustard Vinaigrette
- For grainy mustard vinaigrette,in a small saucepan stir together mustard, vinegar, and olive oil. Bring to boiling, stirring to combine. Reduce heat; keep warm until serving.
- Grease 4 cups of an egg poaching pan with cooking oil. Place poacher cups over pan of boiling water (water should not touch bottoms of cups). Reduce heat to simmering. Break one of the eggs into a measuring cup. Carefully slide egg into a poacher cup. Repeat with remaining eggs. Cook, covered, for 6 to 9 minutes or until the whites are completely set and yolks begin to thicken but are not hard.
- To serve, place spinach on 4 plates. Loosen poached eggs by running a knife around edge of each poacher cup; invert poacher cups and slip eggs onto spinach. Stir vinaigrette and pour over eggs. Season with salt and pepper. Makes 4 servings.
From the Test Kitchen
If you dont have an egg poaching pan, lightly grease a medium skillet. Add water to half-fill the skillet. Bring water to boiling; reduce heat to simmering (bubbles should begin to break the surface of the water). Break one of the eggs into a measuring cup. Carefully slide egg into simmering water, holding the lip of the cup as close to the water as possible. Repeat with remaining eggs, allowing each egg an equal amount of space. Simmer eggs, uncovered, for 3 to 5 minutes or until the whites are completely set and yolks begin to thicken but are not hard. Remove poached eggs with a slotted spoon. Serve as directed in step 3.
Nutrition Facts (Poached Eggs with Grainy Mustard Vinaigrette)
- Per serving:
- 183 kcal ,
- 13 g fat
- (3 g sat. fat ,
- 213 mg chol. ,
- 257 mg sodium ,
- 10 g carb. ,
- 1 g fiber ,
- 8 g pro.