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Spinach and Tomato Tartine with a Poached Egg

Spinach and Tomato Tartine with a Poached Egg

Emily Malloy about the ancient and important art of poaching eggs.
By Emily Malloy

I love poached eggs, but the reason I mention this is not because they taste delicious.

That is one of life’s basic assumptions.
Poached eggs = delicious.

It is similar to life’s other basic assumptions, such as: never eat yellow snow andalways wear clean underwear in case you get into a car accident. 

No, today is not about assumptions. Because you now have a new truth to learn:
Poached egg = volcano.

When I look at a poached egg, I see it as a volcano about to erupt. ….About to erupt goodness and deliciousness and so-worth-it-calories all over the dish beneath, and…creating total carnage along the way…

Ahh.. ahhh.. Help! Oh no!…”
I fear that they may never recover…

What? You don’t play with your food, too? That’s odd.

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What on earth is a tartine, you ask? It is simply an open-faced sandwich consisting of delicious layers on top of toasted bread!

Spinach and Tomato Tartine with a Volcano Poached Egg
Yields: 4 servings

Either 2 rolls (sliced in half) or 4 slices of thick bread, toasted
2 cups of spinach, rinsed and dried
1/2 cup (120 ml) white onion, diced
1 cup (240 ml) of tomato, diced (I recommend grape or cherry tomatoes)
1/2 cup (120 ml) Parmesan cheese, shredded
4 large eggs
1 tsp (5 ml) white vinegar
Extra virgin olive oil
1. In a medium skillet, heat olive oil over medium-high heat. Add the onions and cook until translucent (about 3 to 4 minutes).
2. Add the spinach, cooking for approximately 2 minutes. Add tomatoes and cook for an additional minute.
3. Place about 1/3 (80 ml) to 1/2 (120 ml) cup of the vegetable mixture on top of the toasted bread. Top each sandwich with a few tablespoons of cheese immediately, so that it will slightly melt.
4. To poach an egg, I recommend cracking each egg into individual ramekins or small bowls and setting them aside. Bring a saucepan of water (at least 3 inches high) and vinegar to a boil. Pour the ramekin-housed egg into the boiling water. It’ll appear as if some odd science is happening, as a white mist somehow turns into a cooked egg. Allow the egg to cook for approximately 5 minutes. Remove using a slotted spoon!
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