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Poached Eggs in Tomato Sauce With Baby Spinach

A quick and easy weeknight dinner, or the perfect Sunday brunch.


1 jar Vermont tomato sauce
1 tablespoon olive oil
3 cloves garlic, minced
salt and red pepper flakes, to taste
4 large eggs
4 slices toasted country bread - any Red Hen variety will work
baby spinach - two handfuls per person

In a skillet, heat olive oil over medium-high heat.

Add 2 cloves of the garlic, salt and crushed red pepper; cook, stirring, until lightly browned, about 1 minute.

Add tomato sauce and bring to a simmer.

Cook for 10 to 20 minutes minutes, until thick.

Gently crack eggs into tomato mixture, cover, and let cook for 3-5 minutes. Remove skillet from heat, uncover, and let stand 2 to 3 minutes.

While the eggs are resting quickly saute the baby spinach in a splash of olive oil with the remaining garlic until the leaves barely begin to wilt.

Spoon some sauce and an egg on each piece of toast and season with salt and pepper. Garnish with fresh chopped herbs, skyr, chevre, or grated cheddar or gouda.

Serve the wilted spinach on the side.