This Crispy Poached Egg on Creamed Spinach recipe puts a yummy spin on Eggs Florentine and pairs perfectly with Dogfish Head Namaste.

If you love creamed spinach and poached eggs with runny centers, Crispy Poached Egg on Creamed Spinach is the brunch dish for you. It’s like Eggs Florentine on steroids! Our minds were blown when we first saw this recipe from Vanessa Heine of The Beer Cook, and she was kind enough to give us permission to share it with you. (Update: Sadly, this site is no longer active.)

We adore this dish for many reasons. First of all, you can practically eat it with your eyes. Just look at that crispy coating and how the unctuous yolk cascades over the spinach. Second, her use of panko really puts the crunch factor over the edge. The larger flakes provide a more defined texture to the coating.

And finally, just when you think the flavor combinations can’t get any better, she goes and pairs this Crispy Poached Egg on Creamed Spinach dish with Dogfish Head Namaste. A winning pairing for sure!

Crispy Poached Egg on Creamed Spinach

This Crispy Poached Egg on Creamed Spinach recipe puts a yummy spin on Eggs Florentine.

For Creamed Spinach

• 1 tablespoon butter
• 2 garlic cloves (minced)
• 1/4 cup shallots (finely chopped)
• 1 10-ounce package spinach, fresh (washed and drained)
• 1/3 cup Parmesan cheese (shredded)
• 2 teaspoons all-purpose flour
• Pinch of nutmeg (freshly grated)
• 1/2 cup half and half
• Salt and pepper to taste

For Crispy Poached Eggs

• 4 large eggs (for poaching)
• 1 large egg (lightly beaten)
• 1 cup Panko breadcrumbs
• 1/2 cup all-purpose flour
• 4 cups vegetable oil
• Salt and pepper (to taste)
• 1 teaspoon vinegar

For Creamed Spinach

1. Whisk together half and half and 2 teaspoons flour in a small bowl until just combined, set aside.

2. Melt the butter in a small saucepan over medium-low heat. Add the garlic and shallots. Cook over moderately-low heat, stirring occasionally until softened, about 5 minutes.

3. Add the spinach, cheese, and dry ingredients. Stir in cream mixture, and season to taste. Cook, stirring occasionally, until the cream is slightly thickened, about 5 minutes. Remove from heat.

For Crispy Poached Eggs

1. The first step is poaching the eggs. Bring a pot of water (about 2 quarts) and vinegar to a simmer. Swirl the water in the pot around with a spoon to create a whirlpool. Break 1 egg into a small bowl and gently slide the egg into the water. Poach for about 3 minutes or until the whites are firm.

2. Repeat with remaining eggs. Don't overcook because you will still be heating them when frying.

3. Using a slotted spoon, place poached eggs into a bowl of cold water to stop the cooking, and then transfer them to paper towels to drain until you are ready for the next step.

To fry the eggs, you will need three bowls. One with a beaten egg, one with flour, and another with the panko breadcrumbs.

1. Season the flour with salt and pepper. Gently dredge a poached egg in the flour, dusting off excess. Once coated, transfer to the beaten egg, and then coat with the panko.

2. Place the coated poached egg on a plate, and repeat with remaining poached eggs, one at a time.

3. Heat 1 1/2 inches oil in a heavy saucepan over medium-high heat. Once hot, add one coated egg. Cook on both sides until golden brown about 2 minutes, and then remove from oil with a slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining eggs.

4. Divide creamed spinach among 4 plates, then top with poached eggs and serve with a delicious beer. Enjoy!

Poached eggs can keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels.

Suggested Beer Pairings: Pair with Dogfish Head Namaste or a similar wit beer.

This recipe is Food Loves Beer taste-tested and recommended! Looking for more recipes like it? Be sure to check out our Recipe collection. 

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