Greek Style Poached Eggs

Posted: Updated:

Yield:  4 Servings

2 each English muffins
1 Tbsp Olive oil
1 clove Garlic, chopped
¼ lb Spinach
To taste Kosher salt and freshly ground black pepper
As needed Lemon, juice and zest
1 large Shallot, sliced
3/4 lb Tomatoes, core removed and cut into 3/4 inch chunks
6-8 each Kalamata olives, roughly chopped
1 tsp Fresh oregano (or ½ tsp dried)
4 each Poached eggs, cooked for 6 minutes in a poaching pan (or to desired doneness)
¼ lb Feta cheese, crumbled

1. Cut or pry the English muffins in half with a fork and toast them in a toaster or under the broiler; arrange in small shallow bowls cut side up.
2. Heat a sauté pan over med. high heat. Add half the oil, garlic, spinach, salt and pepper, cover and sauté until spinach is wilted; about 2 minutes. Mix in the lemon juice and 1 tsp of the lemon zest. Taste for seasoning and mound on top of the English muffins.
3. Wipe out the pan, add the remaining oil and return to the stove. Add shallot and sauté briefly. Add tomatoes, olives and oregano; season with salt and pepper and cook a couple of minutes until tomatoes are warmed through.
4. Place a poached egg on top of each spinach / muffin combination. Spoon the warm tomatoes over the eggs and finish with crumbled feta cheese. Serve immediately.