Here’s a super quick and nourishing light meal. The idea came from a recipe I stumble across from Gordon Ramsay. I have tweaked it to suit, making the most of fresh leafy greens, beautiful rich golden yolk eggs and last of winter’s lemons for some oomph. The tip, is to finely slice the potato to keep the cooking time as short as possible and then it’s only a quick cook of the leaves. Poaching eggs is easy once you’ve mastered the steps and are using very fresh eggs. 

serves 3 – 4 as a light meal

150g potato, peeled

1 bunch spinach (or rapini, watercress, silverbeet leaves), leaves only washed well (reserve stems for another use)

zest of a lemon

sea salt

1 spring green garlic, green tops only, finely chopped( reserve bulb for another use) 

3 or 4 free range eggs (I used Yolky Dokey’s XL eggs)

apple cider vinegar or a white wine vinegar

1 litre chicken or vegetable stock

2 tablespoons lemon juice

Slice the potato into very thin slices (use a mandolin if you have one).

Roughly chop the spinach, or other leafy greens. Combine ½ teaspoon of sea salt with the lemon zest and a pinch of chopped green garlic top.

If you’re not sure how to poach eggs, follow these steps for a fail-safe result. Bring a medium sized saucepan filled with water to the boil. Add ½ teaspoon of vinegar . Reduce the heat to a low simmer. Break an egg (without breaking yolk) into a small ramekin. Using a spoon, stir the boiling water in one direction, creating a whirlpool effect. Holding the ramekin near the centre of whirlpool, gently tip and slide the egg into the water. Cook for 2 minutes. Using a slotted spoon, scoop out the egg and transfer to a bowl of cold water to halt the cooking. Then transfer to a paper towel lined plate to drain. Repeat the poaching steps with the remaining eggs. 

Meanwhile, place the sliced potato, stock and ½ teaspoon salt into deep-sided wide pan over a high heat. Bring to a boil and cook for 2 minutes or until the potato is tender. Add the leaves and remaining chopped garlic tops, stirring until wilted then cook for a minute. Transfer to a blender, or use a stick blender and puree until smooth. Stir in the lemon juice. Taste, adding more lemon juice or salt, if you’d like.  

To serve, place an egg in the centre of a warmed soup bowl. Pour the soup around the egg. Sprinkle the lemon salt over the egg. Using the tip of a sharp knife, slash the yolk open to spill into the soup. Serve immediately. 

Hint: There’s a fine line with the cooking time for the leaves between having a bright green vibrant result or the soup turning an olive-green. Don’t worry, it’s delicious either way.