Taste of Thursday with Petite Kitchen: Eggs poached in spinach

For so many hours I have swooned over Petite Kitchen‘s daily recipes and images so I am very excited to share with you the first of a new weekly feature here at AnyOneGirl; Taste of Thursday with Petite Kitchen! As a lover of good looking, nutritious, home cooked food, it seems like the perfect addition to the home of AnyOneGirl xx

Welcome, Petite Kitchen! Come on and make our tummies rumble!

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Eggs poached in spinach.

This dish is my favourite go to recipe for brunch or even a simple summer dinner. The eggs are poached in deliciously buttery garlic spinach, and topped with a crunchy parmesan crust. Simple yet incredibly divine. Enjoy!

2 tbsp butter
8 large handfuls of spinach ( or 4-6 handfuls of silver-beet or kale works well also)
1 brown onion, diced
4 cloves of garlic, grated or minced
1 cup vegetable stock
4 eggs
a handful of grated parmesan

In a skillet over medium heat, melt the butter until sizzling. Add the onion and garlic, saute until translucent, about 5 minutes. Add the spinach and cook while stirring, until wilted. Add the vegetable stock and turn down the heat. Simmer for around ten minutes or until almost all of the stock has evaporated. Season to taste. Make four small wells in the spinach, and carefully crack the eggs in to each hole. Sprinkle the parmesan on top.

Place in the oven and bake for 7 to 10 minutes depending on how you like your eggs cooked.

Serves 2.