Imagine a breakfast that combines the rich, creamy texture of perfectly cooked eggs with the vibrant, nutritious green of fresh spinach, all elevated by a tangy Dijon mustard sauce. This Portuguese-inspired "Ovos com Espinafre e Molho de Mostarda" is not just a meal, but a culinary experience that will awaken your taste buds and revolutionize your breakfast routine. In just 15 minutes, you can create a restaurant-quality dish that's both elegant and incredibly satisfying.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Portuguese
Serves: 2 servings
Ingredients
- 4 large eggs
- 2 cups fresh spinach
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Wash the fresh spinach thoroughly under cold running water to remove any dirt or debris. Drain well and pat dry with paper towels.
- Heat olive oil in a medium-sized non-stick skillet over medium heat. Once the oil is warm, add the spinach leaves and sauté for 2-3 minutes until they begin to wilt and become tender.
- Season the spinach with a pinch of salt and pepper. Spread the spinach evenly across the bottom of the skillet to create a bed for the eggs.
- Crack the eggs directly onto the wilted spinach, being careful not to break the yolks. Cover the skillet with a lid and cook for 3-4 minutes, or until the egg whites are set but the yolks remain slightly runny.
- While the eggs are cooking, prepare the mustard sauce by mixing Dijon mustard with a small amount of water to create a smooth, slightly runny consistency.
- Once the eggs are cooked to your preference, carefully transfer the spinach and eggs to a serving plate.
- Drizzle the Dijon mustard sauce over the eggs and spinach. Add an additional sprinkle of salt and freshly ground black pepper if desired.
- Serve immediately while the eggs are still warm and the spinach is fresh.
Tips
- Choose fresh, crisp spinach leaves for the best flavor and texture. Organic spinach tends to have more robust taste.
- Control your egg cooking time carefully - the magic is in slightly runny yolks that create a natural, creamy sauce when mixed with the mustard.
- Use a non-stick skillet to ensure easy egg release and minimal cleanup.
- For extra richness, you can add a small pat of butter when sautéing the spinach.
- If you prefer firmer eggs, simply extend the covered cooking time by 1-2 minutes.
- The mustard sauce can be adjusted: add a touch of honey for sweetness or a splash of white wine vinegar for extra tang.
- Serve immediately to preserve the warmth and optimal texture of both eggs and spinach.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 4g
Protein: 16g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 370mg
