"Middle-of-the-week dinners should be uncomplicated -- but they should also be delicious. Today's recipe for sauteed spinach with poached eggs and quinoa fits into both of those categories, and it's super healthy! For an herbaceous boost, I like to add a bit of cilantro, but parsley would work well too. Serve this with crusty bread to sop up the runny yolks!"
- Everyday Food's Sarah Carey
Sauteed Spinach with Poached Eggs
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
1. In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
2. Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss untilRead More »from Get Cozy with Poached Eggs and Sauteed Spinach