Spinach with Poached Eggs
2-3 Handfuls Young Spinach
5 Poached Eggs
Butter
Sippets*
Salt
Wash the spinach, remove any thick stalks and drain well.
Put it into a saucepan with a lump of butter and a little salt.
Stir constantly over a medium heat until cooked.
Remove from the saucepan and squeeze out any liquid.
Finely chop and stir in a little butter.
Divide into four portions, arrange on a serving dish with a poached egg between each portion and one in the centre.
Stand small sippets into each portion of spinach.
Serve immediately.
*Sippets - triangles of fried or toasted bread.
To stew Spinage with Poached Eggs
Take two or three handfuls of young spinage, pick it from the stalks, wash and drain it very clean, put it into a pan with a lump of butter, and a little salt, keep stirring it all the time whilst it be enough, then take it out and squeeze out the water, chop it and stir in a little more butter, lie it in your dish in quarters, and betwixt every quarter a poached egg, and lie one in the middle; fry some sippets of white bread and prick them in your spinage, to serve them up.
This is proper for a side-dish either for noon or night.
English Housewifry - 1764
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