Category: Vegetarian Dishes

Serves: 4

Ingredients

• 1 tablespoon olive oil, divided
• 1 (10-ounce) bag baby spinach, chopped
• 3 garlic cloves, minced
• 3 vertically sliced shallots
• 1 tablespoon chopped fresh sage
• 3/4 teaspoon chopped thyme, divided
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon salt
• 1 (8-ounce) package cremini mushrooms, quartered
• 3/4 cup toasted walnuts, chopped and divided
• 2 tablespoons red wine vinegar
• 2 ounces shredded Gruyere cheese
• 8 cups water
• 2 tablespoons white vinegar
• 4 large eggs

Directions

1. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.
2. Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.

Nutrition Facts

Calories 350, Total Fat 24.3g, Saturated fat 5.5g, Protein 17.4g, Carbohydrate 18.4g, Fiber 5.1g, Cholesterol 196mg, Iron 4.4mg, Sodium 383mg, Calcium 257mg