Poached Eggs with Vegetables & Taklia (Coriander Seeds & Garlic Toasted in Butter)

Make the Chicken with Taklia (Coriander Seeds & Garlic Toasted in Butter) and Sauteed Spinach (posted below) for dinner, then have poached eggs for breakfast the next day. That’s pretty much the routine in this house. In fact, I saved the chicken pan drippings and used them to saute the cabbage and spinach in this dish. (Don’t let delicious pan drippings go – so much flavor!)

Because we were going chicken-to-the-max, I also poached the eggs in chicken stock. You don’t need to do that. Although if you have it around…very worth it. Yum.

The crunchy-garlicky taklia makes the dish. I left a little texture in the cabbage as well; against a pillowy-soft egg, the bite of the taklia’s garlic and coriander is fresh enough to counter the pretty big hit of chicken-before-egg richness.

Poached Eggs with Vegetables & Taklia (Coriander Seeds & Garlic Toasted in Butter)
Serves 2

2 c. chicken stock or (generously salted) water
2 Tbsp. chicken fat or butter
1 large shallot, sliced thin
1/4 small head green cabbage, trimmed, sliced thin/shredded
2 c. spinach leaves, sliced thin
salt & freshly ground pepper
2 Tbsp. chicken pan juices or chicken stock
2-4 eggs

taklia (room temperature)

Put 2 c. chicken stock (or generously salted water) in a small saucepan over medium heat.

Meanwhile, heat a large skillet over medium heat. Add chicken fat or butter and when it is melted and hot, add shallot to the pan. Saute for 5 minutes, then stir in cabbage and spinach leaves with a generous pinch of salt. Stir to coat the vegetables in the chicken fat (or butter), then stir in the 2 Tbsp. pan juices (or stock). Saute until wilted and just-tender. Taste and add a little salt if needed. Divide vegetables between two plates.

The stock (or water) will likely boil as you’re sauteeing the vegetables, which is great. Turn heat down so that the water is barely simmering – small bubbles should barely break the surface. As soon as you’re done sauteeing the vegetables, crack one egg into a small dish and slide it into the water. Quickly do the same with the second egg. Set the timer for 3 minutes. The eggs whites will look shredded, but that’s OK. When the timer goes off, use a slotted spoon to scoop one egg out of the stock/water. Tilt the spoon so the liquid drains completely off, then place the egg on top of one of the plates of warm vegetables. Repeat with the second egg and second plate of vegetables. (Poach additional eggs if desired.) Top eggs with a teaspoon of taklia and a few grinds of black pepper each. Serve immediately.