A light, 30-minute vegetarian dinner for spring weeknights. Poached eggs top sautéed greens & Israeli couscous. Brightened with a squeeze of lemon.
I think I might make a new category on the side bar over there to the right. In addition to “savory” and “sweet”, I could soon fill an entire category called “things with eggs.” I eat them almost every morning in the form of a scramble, omelette or a breakfast taco… but I especially love runny, yolky eggs for dinner. A poached egg instantly turns something incredibly simple into a fancy meal. (Or nature’s perfect sauce, as Jack calls it).
I had never actually poached an egg before this. I have one of those cheater egg-poaching pans… but a dome egg out of that pan would not have been photo-worthy, so I took a stab at doing this the real way. I was going to report back with news that poaching eggs is not the hard and scary thing I thought it would be – that it was a snap and I got it right on the first try. And while it was and I did, a few mornings later I could not recreate that success for the life of me. If anyone has a pro-tip for poaching perfect eggs, please share!
adapted from Ethan Stowell’s recipe in Sunset Magazine
Poached Eggs, Greens & Couscous
- ½ cup Israeli couscous, or quinoa for a gluten-free option
- 1 garlic clove, minced
- About 4 cups dark leafy greens – I used a mix of kale and arugula
- ½ cup vegetable broth
- ½ lemon, for squeezing
- Splash white vinegar
- 2 large eggs
- ¼ cup grated pecorino cheese
- Extra-virgin olive oil, for drizzling
- Pinch red pepper flakes
- Sea salt
- In a medium saucepan over low heat, toast the couscous in a splash of oil, stirring occasionally. Add a pinch of salt and 1 cup water and bring to a boil. Cover, reduce heat, and simmer for 8-10 minutes until tender but al dente.
- In a large skillet over medium heat, drizzle olive oil to coat the bottom of the pan. Add the minced garlic for a minute or two, stirring frequently so it doesn't burn, and add the greens to the pan, stirring the greens around so they wilt somewhat evenly. Add the broth, a squeeze of lemon, and a few pinches of salt. Remove the greens from the pan once they’re wilted.
- Fill a saucepan three quarters full of water, add vinegar, and cook over high heat until bubbles barely break the surface. Crack the eggs into the water and gently stir around so they don’t stick to the bottom or sides of the pan. Cook 3 minutes each and remove from water with a slotted spoon. Sprinkle with a few pinches of salt.
- Assemble plates with couscous, greens, and an egg. Shave fresh pecorino on top and drizzle with olive oil if you like.