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+ servings
Poached Eggs on Spinach with Prosciutto
5 mins
20 mins
25 mins

About This Recipe The trickiest thing about this recipe is getting the poached eggs right. Adding vinegar to the simmering water is a traditional—but risky—way to help the whites to form. If you get the quantity of vinegar wrong, you get horrid, rubbery egg whites. Yuck. Instead, make a whirlpool! This method works and you’ll...

Course: Breakfast
Cuisine: Italian
Keyword: Breakfast, Italian
Servings: 4 people
Calories: 390 kcal
  • 4 eggs
  • 2 garlic cloves
  • 2 tbsp olive oil
  • 1 lb spinach
  • ½ lb prosciutto slices
  • salt and pepper to taste
  1. Assemble, prepare, and measure ingredients. Crack eggs into teacups or ramekins. Thinly slice garlic. Line a plate with paper towels.

  2. Bring a small saucepan of water to a boil. Turn down heat, make a whirlpool with a wooden spoon, and gently slide in two eggs. Set a timer for 3 minutes. When eggs are poached, carefully remove them to the plate with a slotted spoon. Repeat with the other two eggs.

  3. In a skillet large enough to hold all the spinach, warm olive oil over medium heat and stir in garlic. Sauté garlic very briefly, then toss spinach in by the handful, adding more as it wilts. Once spinach has all wilted, turn off heat. Season with salt and pepper, remove to a bowl, and keep warm.

  4. In the same skillet, add some olive oil if necessary and quickly crisp prosciutto slices, about 30 seconds per side.

  5. To serve, make a nest of spinach on each of four plates. Top with a poached egg, season with salt and pepper, and serve with a couple of prosciutto slices on the side.

Nutrition Facts
Poached Eggs on Spinach with Prosciutto
Amount Per Serving
Calories 390 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 10g63%
Cholesterol 201mg67%
Sodium 528mg23%
Potassium 806mg23%
Carbohydrates 6g2%
Fiber 2g8%
Sugar 1g1%
Protein 16g32%
Vitamin A 10892IU218%
Vitamin C 32mg39%
Calcium 142mg14%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.