Lunch often gets overlooked. I mean I always eat something for lunch but whatever it is that gets thrown together is usually just out of necessity than anything else. I always have the best of intentions with lunch, I have even started trying to plan ahead, days in advance, shopping with lunch in mind. And yet, for the most part, lunch comes around and I am running around trying to do 12 different things and end up just grabbing whatever is closest, and easiest and most of all quickest to keep going. Which is kind of a shame. Even as a society we don’t put too much emphasis on lunch, we have dinner parties, we often have people over for brunch or Sunday breakfast but very rarely do we have a luncheon. Maybe we are doing it wrong. Maybe in our crazy, always moving lives what we really need is a chance to just stop for a little while in the middle of the day and just forget about the to do list or the projects looming over us and enjoy a real meal.
This is probably not that meal, baby steps people. But even so it is considerably more of an effort than I usually put in, without sucking up too much of that oh so precious time. And should you want to take a little extra reprieve from your crazy day you could most definitely pair this with a glass of Sauvignon Blanc. The creaminess of the egg with the tart bite of the goat cheese nicely mirror the body and flavor profile of a Sauvignon Blanc while the spinach and shallot play off the herbalness that is so characteristic of the wine.
So go on, take back your day…even if its only for half an hour.
Adapted from Smitten Kitchen
- 1 large egg at room temperature
- 1 large handful spinach
- 1 tablespoon olive oil
- ½ shallot, minced
- 1 slice of sourdough bread
- Dijon mustard
- 1 ounce goat cheese, softened
- Bring a small pot of water to a boil and lower the egg in gently. Cook for 5 minutes for a soft boiled egg or another minute for a medium boiled egg. Remove from the pot and run under cold water to cool.
- Meanwhile, put a small amount of water in the bottom of a skillet and add in the spinach. Cook over medium heat until the spinach is wilted. Drain in a colander and try to squeeze as much moisture out of it as possible.
- Put the bread in to toast and wipe out the skillet. Add in the olive oil and shallot, sauté over medium heat until the softened and fragrant. Once the shallot has softened add the spinach back in and mix to combine and heat through.
- To assemble spread a thin layer of Dijon mustard over the toasted bread and then spoon on the spinach and shallot mixture. Dot the toast with crumbled up goat cheese and then top with the egg. Right before you are ready to eat take your fork and break open the egg so that yolk runs over the toast. Serve immediately.