Jody’s Spinach Poachies

A hearty pre-ski breakfast.


  • 2 eggs
  • Water
  • 1 cup fresh baby spinach, washed
  • 1 tablespoon cider vinegar
  • 2 English muffins or slices rye bread
  • 2 tablespoons Cotswold Double Gloucester cheese (or Monterey Jack or cheddar), grated, or
  • 2 tablespoons crumbled blue cheese
  • Salt and pepper


Heat at least 2 inches of water in a deep skillet to a gentle simmer. Add spinach and blanche for 2 to 3 minutes. Remove with a slotted spoon, drain and set aside. Add vinegar to water (to hold the eggs together). Drop eggs into simmering water. Toast English muffins. Simmer eggs 3 to 4 minutes for soft yolks. Place the English muffins on a plate and top with spinach. Place poached eggs on spinach and lightly sprinkle with salt and pepper. Top with cheese. Serves 1. Recipe is easily multiplied.