Читать книгу Gordon Ramsay’s Great British Pub Food - Gordon Ramsay - Страница 29

4 large eggs

few drops of white wine or cider vinegar

1 tbsp olive oil, plus extra to drizzle

300g spinach leaves, washed and dried

sea salt and black pepper nutmeg, to grate

4 slices of brown soda bread

12 anchovy fillets in oil, halved if large

This simple but delicious combination of salty anchovies, creamy poached eggs and earthy spinach atop crunchy toast makes a fantastic weekend brunch.

First, poach the eggs in advance. Bring a pan of water to a simmer. Add a few drops of vinegar and swirl with a slotted spoon to create a whirlpool effect. Cook the eggs two at a time: crack one into a small bowl and gently slide into the centre of the whirlpool; repeat with another egg. Poach for about 3 minutes until the whites are set but the yolk is still runny in the middle. Remove each egg with a slotted spoon and slide into a bowl of cold water to stop the cooking process. Repeat to cook the other eggs.

When you are ready to serve, heat the olive oil in a wide pan. When hot, add the spinach leaves and stir over a high heat until the spinach has just wilted. Remove from the heat and season well with salt, pepper and a grating of nutmeg. Meanwhile, toast the bread slices and reheat the eggs in a pan of gently simmering water for a minute.

Place the toasts on warm serving plates and pile the wilted spinach on top. Drape the anchovies over the spinach. One at a time, remove the poached eggs from the pan with a slotted spoon. Dab the bottom of the spoon with kitchen paper to soak up any water, then place the egg on top of the anchovies. Grind over a little black pepper and serve at once.