Our version of this classic French recipe combines the salty tang of goat feta and a robust Black Forest ham with a “sauce” created by the yolk of a poached egg. Served on a slice of rustic bread this is a delicious and healthy meal made to linger over.
2 tbsp (25 mL) extra virgin olive oil
1 onion, sliced
6 cups (1.5 L) lightly packed baby spinach
Pinch salt, fresh cracked pepper
1 cup (250 mL) crumbled Ontario goat feta cheese
4 slices rustic whole grain bread
8 slices shaved Black Forest ham
In large skillet, heat oil over medium high heat. Cook onions until tender and golden, stirring often, about 12 minutes.
Bring a large pot of boiling water to simmer with 1 tbsp (15 mL) of lemon juice (this helps the whites stay together when poaching). Crack each egg into a small bowl or custard cup and gently pour eggs into the water one at a time. Let cook for about 3 minutes, just until whites are set but yolk is still runny (longer if you like yolks hard). Remove each egg with a slotted spoon and keep warm on a towel-lined plate.
Stir spinach into onions and season with salt and pepper; cook just until spinach is wilted and remove from heat, about 3 minutes. Sprinkle spinach with goat cheese.
Top each slice of bread with 2 slices of ham and 1/4 of the spinach mixture. Put one egg over top and serve sprinkled with additional coarse salt and pepper if desired.
Makes 4 servings.
PER SERVING: about 320 cal, 19 g pro, 18 g total fat (6 g sat fat), 23 g carb, 5 g fibre, 235 mg chol, 550 mg sodium. %RDI: iron 15%, calcium 15%, vit A 35%, vit C 15%