Eggs poached in stock with spinach and buckwheat

I made a lot of soup this winter and came to appreciate the joy of home-made stock. With just a little extra work, you can get a stock pot going and then forget about it for at least 45 minutes. Strain it and you have a flexible base for a lot of good meals. It freezes beautifully, so make more than you need and bank some in the freezer for a future meal.

Spring allergy season has begun early in Boston. It’s predicted to be an especially bad year because of our mild winter. It’s also several weeks early.

We felt particularly under the weather last weekend, so I decided to cash in two jars of stock from the freezer stash. A quick and healthy meal can be had with two eggs, some pre-made stock, some leftover cooked grains and a handful of something leafy and green. Enhance the flavor as you time an inclination permits. If we’re feeling really under the weather, I add a few cloves of garlic to the stock and boil for at least 15-20 minutes. This time I sauteed some sliced garlic in olive oil and added it at the end, along with some chopped green onions. I had leftover cooked buckwheat in the fridge, but really any grain would do. I especially enjoy small round grains like quinoa and millet.

Eggs poached in stock with spinach and buckwheat

3 cups stock
4 eggs
1 cup cooked grains (give or take), preheated
a few handfuls of baby spinach
1-2 cloves garlic, sliced
2-3 green onions, sliced

Bring stock to a boil, taste for seasoning. Crack eggs into 4 small bowls (like ramekins). To poach eggs, bring bowl very close to the boiling stock and gently tip in. Repeat with other 3 eggs, giving each egg a little room. Gently boil for about 3 minutes.

While eggs are cooking, saute garlic in some olive oil, taking care not to let it brown.

Divid preheated grains between two large soup bowls. Top with a generous handful of baby spinach (you can use a lot here–it will reduce down to nothing once the soup hits it.

Stir sauteed garlic into broth, taking care not to break the eggs. Gently spoon 2 eggs into each bowl and divide the stock evenly between the two bowls. Top with sliced green onions.

Serves 2.

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