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Under 30 Minutes

Under 30 Minutes

Sauteed Spinach with Poached Eggs

  • prep: 15 mins
    total time: 15 mins
  • servings: 4
Photography: Andrew Purcell




  • 1 tablespoon olive oil, plus more for drizzling
  • 3 bunches flat-leaf spinach (10 1/2 cups), stems removed
  • Coarse salt and pepper
  • 1 cup packed fresh cilantro
  • 4 large eggs
  • 2 cups cooked quinoa, warmed

Cook's Note

Poaching Tip
Add 2 teaspoons white vinegar to the simmering water. It helps the whites firm up quickly.


  1. Step 1

    In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.

  2. Step 2

    Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.

  3. Step 3

    Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

Everyday Food, October 2013