We typically think of egg dishes for breakfast or brunch.  The Spanish eat a lot of eggs, but never for breakfast.  This got me thinking about eggs for dinner. The following is an egg and spinach dish that works great as a dinner appetizer or as a light main course.

Ingredients: (for two)

This dish is wonderful in its simplicity and comes together in a snap.

Stale bread for breadcrumbs

One and a half pounds of spinach – it needs to be dry

Four large eggs

Finely minced garlic

Sherry vinegar

Plain vinegar

Olive Oil

Warm your plates in the oven:  This dish will taste so much better served on a warm plate.

Make the breadcrumbs:

Crush the stale bread into crumbs (a mortar and pestle works well).

Put approximately two tablespoons of olive oil in a sauté pan over low heat.  Add the garlic and sauté gently for about 2 minutes.  Toss in the breadcrumbs and toast them in the oil until nicely browned.  Set aside.

Poach the eggs

Bring a shallow pan of water to a simmer.  Add a tablespoon of plain vinegar (this will keep the egg whites from spreading). Poach until the whites are firm but the yolk remains runny.

Prepare the spinach

While the eggs are poaching, sauté the spinach in a little olive oil.  I like to do this in a wok which accommodates the large volume of spinach before it wilts down.


Put a bed of wilted spinach on each plate, dress the spinach very lightly with a little sherry vinegar. Remove the eggs one at a time from the poaching pan with a slotted spoon draining as much of the water off as possible. Place two eggs on top of each bed of spinach.  Sprinkle with toasted breadcrumbs.  Serve immediately

The Wine:

When my brother says eggs are for dinner I’m in! I love eggs... especially the super fresh and tasty ones from 

I suggest perhaps pairing this with the KitFox Sparkling Cava Rosé. This bubbly is a perfect accompaniment to eggs if all kinds... at pretty much any time if day. Try this... and let us know if it works. Tell us at and we might just treat you to one. 

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