Poached Eggs with Wilted Spinach and Turmeric Sauerkraut

Sunday is officially our day off in the week so we like to make the most of it.

It starts with a simple brunch. The cornerstone of that meal is made up of a slice of toasted sourdough from one of the local bakeries near to us in Hackney.

The other element of recent months is a ferment. I attended a course at The London Fermentary last summer and have tried to weave homemade ferments into our weekly meals ever since. We think salty, crunchy, sour sauerkraut and creamy, fresh, soft eggs  are a perfect match for a healthy brunch. It takes 5 days to ferment so make ahead.

A good home brunch is all about good timings to get everything to the plate hot. I have given some timelines here if you need them. If you prefer fried eggs, go for it, just make sure you fry in Virgin Olive Oil – slowly till the edges go all crispy. Delicious.

Poached Eggs on Wilted Spinach with a side of Turmeric Sauerkraut

4 free range eggs

200g fresh spinach

Sourdough Bread

Unsalted Butter

Turmeric Sauerkraut

Start by washing the fresh spinach and set aside into a pan with a lid with a pinch of salt.

Slice the bread and pop into the toaster – once toasted keep warm in a clean tea towel.

We always poach our eggs in a frying pan. Fill with water, season and bring to the boil.

Reduce to simmer and crack the eggs into a cup then drop them onto the pan one by one.

Leave them undisturbed while they gently set in the hot water, do not turn up the heat. They will take 4 mins for a soft egg yolk.

While they set cook the spinach by placing on a high heat with the lid one. The spinach will happily cook in the water left on it leaves after washing. This will take just a few minutes. Once cooked, squeeze out excess water and season with salt and pepper.

Remove the eggs using a slotted spoon and drain on kitchen paper if you have some.

Butter the toast, pile on the spinach followed by the soft eggs. Serve with a side of sauerkraut (see recipe below).

Turmeric Sauerkraut

2 kilo white cabbage

3 tbsp of flaky sea salt

½ tsp of turmeric

1 tsp mustard seeds

¼ tsp chilli flakes

Slice the cabbage as fine as you can. Use a food processor if time is an issue.

In a clean bowl rub the salt into the cabbage using your washed hands.

Keep massaging till the natural brine starts to be released from the cabbage.

Keep massaging for about 5 mins.

You will have a much reduced cabbage flesh covered in its own brine.

Add the turmeric, mustard seeds and chilli flakes. Taste.

Cover with cling film.

Leave at room temp and check daily removing any air bubbles that form as the fermenting process takes place.

After 5 days the cabbage will be ready. Taste again. The cabbage will be turning sour but with a light tang. You can leave it longer if you are not happy with the flavour.

Push the cabbage into a clean Kilner jar, seal and keep in the fridge for 3 months.