Oeufs Pochés Sur Des Légumes

Lately, I've been obsessed with poached eggs.

It started a few months ago when I posted this recipe for Bacon and Leek Risotto with Poached Eggs. I have made it so often that we really should be sick and tired of it, but we're not because it's just that damned good.

I have been trying to expand my poached egg world. Or should I say my poached egg oeuvre? Lots of experimentation. I have also been trying to lose the weight I put on over the winter while eating all of that Bacon and Leek Risotto, so I'm looking for ways to cut starches out of my diet - like risotto. And bread and polenta and potatoes. So basically, everything that you'd traditionally serve under a poached egg.

So here's what I've come up with - a kind of rich vegetable stew, which tastes great with the poached eggs. Jimmy gobbled it up, and then asked me what it was called. When I answered "Poached Eggs on Vegetables", he made a face, and said the name wasn't good enough, and that I should name it something French. And so, Oeufs Pochés Sur Des Légumes was born (at least I think that's what it should be, my high school French is a bit rusty). It's packed with healthful food, and is very filling. Feel free to experiment with ingredients!

Oeufs Pochés Sur Des Légumes

1 - 2 tbsp. olive oil

1 onion, chopped

1 clove garlic, chopped

1 cup carrots, peeled and sliced

3 cups mushrooms, sliced

1/4 cup white wine

1 14.5-oz can diced tomatoes, with their juice

1/2 cup chicken broth

2 tsp. dried thyme

1 15-oz can white beans, drained

1 bag fresh spinach

salt and pepper to taste

eggs

Parmesan cheese

In a deep skillet, heat olive oil over medium heat and saute onion and garlic until soft. Add carrots and cook another minute or two, then add mushrooms. Stir often. When everything looks softened and browned, pour in the white wine. Stir through and let cook another minute or so. Add the tomatoes and their juice, chicken broth and thyme. Simmer another 15 to 20 minutes. Add in the beans. Add in the spinach a handful at a time, stirring in, and adding more when the spinach wilts. Add salt and pepper as needed.

When the vegetables are done, poach eggs one at a time. Dish vegetables into a bowl, and top with one or two poached eggs*. Sprinkle with Parmesan and serve.

Watch your family smile and appreciate how brilliant you are.

Serves two or three.

 *Smitten Kitchen's Guide to Egg Poaching

NOTE: Feel free to mess around with the vegetables. You could add celery or corn or zucchini or whatever. And you can replace the spinach with kale or chard. All good.

____________________________________

This post was inspired by...

Prompt #4 - Write a post inspired by the word: Eggs

Comments

[VandyJ]

I have never poached an egg. Not a huge fan of eggs in general, but this sounds interesting. If I get brave, we might have to try it.

My spring spin has sprung:
http://tttandme.blogspot.com/2013/04/spin-cycle-spring-hasnt-sprung-yet.html

[Mama Melch]

I once ate at this restaurant whose poached eggs came out in balls. I've always wondered how they did it. This looks scrumptious and I will definitely be trying t a vegetarian version soon.

[Anna @ Gone Banannas]

Ohhhh my oh my. I LOVE poached eggs. Eggs benny is actually my favorite breakfast so this sounds stupendous and I will most definitely have to try it! Thanks for the recipe! Oh, and visiting from Mama Kat's :)

[Arnebya]

I don't really care for poached eggs, BUT I have fallen into wanted fried eggs every day. I am a soft scrambled egg girl so I'm not sure about where the over hard desire is coming from but mmmmmm.

And talk to me about The Casual Vacancy now.

[Paula Kiger]

Sounds delicious!!

[Janice Adcock]

You are just such a multitalented person.

[Michele]

I too am a poached egg fan and will eat them on most anything. Have you tried baking eggs in tomato cups with pesto? AMAZING! I posted that recipe a couple of week ago.

[Ginny Marie]

I love poached eggs, but have so much trouble making them! I'm definitely checking out the Smitten Kitchen's post!