Nettle Spinach with Poached Egg

01Method

1. 1

   Pour hot water over the nettles in a colander to remove their sting, then chop them finely. Melt one-third of the butter in a pan and sauté the diced onion until golden. Add the nettles with a splash of water and simmer for about 10 minutes until tender.

2. 2

   Drain any excess liquid from the pan. Stir in the remaining butter, season with salt, pepper, and a pinch of nutmeg, mixing thoroughly.

3. 3

   Fill a deeper pan with water to a depth of about 8 cm, salt it, and add the vinegar. Bring to a gentle simmer over moderate heat so it bubbles softly.

4. 4

   Carefully crack the eggs into the simmering water one by one, or use a spoon to gently slide them in. Poach until the whites are set, approximately 2 to 3 minutes. Using a slotted spoon, remove the eggs from the water.

5. 5

   Arrange the hot nettle mixture on a plate and top with a poached egg, garnishing if desired. Serve alongside fresh bread or boiled potatoes.

6. 6

   For a quicker version, simply stir the raw eggs directly into the nettle mixture while still in the pan.