Spinach Soup With Tarragon Poached Eggs Recipes

Steps:

• In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside.
• In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes.
• Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm.

Steps:

• Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
• Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
• Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
• Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.

Steps:

• Whisk together eggs, tarragon, 1/4 teaspoon salt, and 1/8 teaspoon pepper, then stir in cream cheese, separating bits if necessary.
• Melt butter in a 10-inch nonstick skillet over medium heat until foam subsides. Pour egg mixture into skillet and cook, stirring gently, until eggs are creamy and softly set, about 5 minutes. Season with salt.

Steps:

• Fill a large skillet with 1 1/2 inches of water. Heat over medium heat just until bubbles appear on bottom; stir in 1 T vinegar.
• Break each egg into a cup; dip cup in water 20 seconds tnen release egg. Cook until whites are just firm, 4-6 minutes
• Remove with a slotted spoon. Drain on paper towels; trim edges with a knife.
• In a med saucepan, cook bacon over med-high heat, until browned; remove. Cook shallot in bacon fat until soft.
• Add remaining 1/2 c vinegar; boil over high until redued to 1/3 c, 2-3 minutes Season with salt and pepper.
• In a bowl, toss spinach with bacon and Hot vinaigrette. Divide among 4 plates and top each with a poached egg.

Steps:

• In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
• Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
• Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

Steps:

• Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat., Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook eggs, uncovered, 3-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.

Steps:

• In a medium pot melt butter and stir in flour to make a roux.
• Stir in the milk little by little and then the chicken stock.
• Add the spinach and bring to a boil.
• Reduce heat and simmer for 5 minutes until spinach is wilted.
• You will need to transfer soup to a blender in batches or use a immersion to blend until smooth.
• ***PLEASE NOTE HOT LIQUID IN A BLENDER WILL EXPLODE USE CAUTION***.
• Return Soup to the pot and keep on low heat and season with salt and pepper.
• MEANWHILE in large enough skillet to hold 4 eggs fill with water, add the vinegar and bring to a boil.
• Turn off heat.
• Crack open eggs one at a time into a small bowl.
• Gently lower each Egg into the water with a large spoon.
• cook for 5 or 8 minutes depending on how cooked you like the egg.
• Pour the spinach soup into bowls and place each egg on top.
• Garnish as desired or with some Paprika.