Poached eggs on toasted village bread with sautéed baby spinach, rucola, ‘singlino’ from Mani and cottage cheese

A recipe by Alexander Papandreou
20 min 2 servings

2 eggs

100 gr baby spinach

20 gr baby rocket

2 tbsps Lurpak® Lighter butter

100 gr ‘singlino’ from Mani, cut in sticks

2 slices of sourdough village bread

4 tbsps Arla® Protein Cottage cheese 

2 tbsps chives, chopped

Salt

Freshly ground pepper

Poached eggs on toasted village bread with sautéed baby spinach, rucola, ‘singlino’ from Mani and cottage cheese

Preparation

In a non-stick pan, place the village bread slices, spread some butter on them and sprinkle with salt and freshly ground pepper. Place the pan in a preheated oven on the grill for 2-3 minutes until the bread slices are toasted and get a nice color. On a cutting board, using a sharp knife, cut ‘singlino’ into sticks. Place a non-stick pan on high heat, let it heat well and then sauté the ‘singlino’ for 1-2 minutes until it releases its aromas. Take it off the pan and put it in a bowl. Put the pan back again on high heat, add the Lurpak® Lighter butter and sauté baby spinach along with the baby rocket for 1-2 minutes, sprinkling with salt and freshly ground pepper. In a pot, in high heat, boil 1 liter of water and 4 tablespoons of vinegar. Once boiled, remove the pot from the fire. Break the eggs, each in a separate bowl. Using a wire, make a gentle vortex in the center of the pot, place in the egg for 3-4 minutes, and once cooked, remove it from the pot and put it in a dish, on kitchen paper to absorb the excess water. Repeat the procedure with the second egg, keeping the water just below boiling temperature. Serve the slices of bread with Arla® Protein Cottage cheese , then sautéed ‘singlino’, baby spinach and baby rocket on top, the poached egg and finally, the chopped chives. 

* ‘Singlino’ is salted pork and it is one of the most emblematic dishes of Mani in Peloponissos.

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