Wilted spinach and fried egg
02-21-10 · Bread & breakfast, Cooking for one, Healthy veggies, I love eggs! Tags: breakfast club, rice wine, spinach, wine
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There’s this spinach and tofu dish we had at Miyabi a couple of months ago that I’ve been itching to replicate at home. One time, I had spinach in the fridge but no tofu. Then, I saw a recipe for fried eggs and wilted greens in a blog that focuses on the South Beach diet and I decided to do my spinach dish with eggs instead of tofu. The result was a very tasty and filling brunch.
Good for one.
Ingredients:
a generous handful of baby spinach, washed and rinsed
1 tbsp. of light soy sauce
1 tbsp. of black vinegar
1 tbsp. of rice wine
1/2 tsp. of grated ginger
1 fried egg
To garnish:
a drizzle of light soy sauce and sesame seed oil
In a small pan, heat the soy sauce, black vinegar and rice wine. Stir in the ginger. When the mixture starts to bubble, add the spinach. Cook over high heat, uncovered (the spinach will expel water and you want to let as much of the water to evaporate) until the spinach wilts, about five minutes.
Transfer the spinach and liquid into a shallow bowl, top with the fried egg and drizzle with light soy sauce and sesame seed oil. Enjoy while hot.
Very interesting recipe, simple and delicious. I can’t say I’ve ever seen black vinegar.
It’s sometimes called Asian worcestershire sauce.
Hi Ms. Connie!
Because of the ingredients and the way it was cooked, it seemed like a glorified adobong kangkong with tokwa. Haha…
No, not like adobo at all. This sauce is much, much milder and sweetish because of the wine.
Cool! I just started a diet. That should work just fine with it!
Pwede na maging eggs florentine
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