In a coffee shop I saw someone eating poached eggs and I was simultaneously envious and thinking I could make that.
For the mess of vegetables:
- A beetroot with the leaves attached
- A handful of string beans
- A courgette
- A few cloves of garlic.
Saving the leaves for later, peel the beetroot, top and tail the beans. Chop the beans, beetroot, courgette and the garlic into smallish pieces, put into a pan with a bit of oil (I used sunflower, but olive oil would also be nice) and gently fry. Add freshly ground pepper and a bit of salt. Cover.
Wash the spinach and beetroot leaves (carefully if it came from the garden and you don’t like eating spiders and caterpillars), roughly chop. When the mess in the pan is beginning to brown, add the leaves, mix and cover.
Boil about 5cm of water in a pan. Switch off heat and gently drop in the eggs. Wait 2½ minutes, then switch on the heat again for another 2½ minutes. Retrieve from the pan using a slotted spoon.
These were reasonably small eggs, for larger eggs you might want to allow a bit more time. The yolk of these was firm but not hard, so it didn’t run out everywhere. If you like it a bit more runny, reduce the time.