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Soft-boiled Egg in a Spinach and Enoki Mushroom Nest

Soft-boiled Egg in a Spinach and Enoki Mushroom Nest

My mum used to make this dish. She braised spinach and put eggs in the centre, to make them look like they were in a nest. Softly braised spinach reminds me of my childhood.

Ingredients: 2 servings

Spinach
1 bag (200 g)
Enoki mushrooms
1 pack (100 g)
Eggs
2
[A]
Dashi (Japanese soup stock)
200 ml
Soy sauce
1 tablespoon
Mirin
1 tablespoon
Sugar
1 teaspoon

Steps

1. Cook the spinach in boiling water for 40 seconds and rinse. Squeeze out any moisture and cut into 4 cm lengths. Discard the bottom part of the enoki mushrooms and cut in half.
2. Boil the [A] ingredients in a sauce pan and add the items from Step 1. Simmer over medium heat for 5 minutes and place eggs in the middle. Cover and simmer for 2 minutes. Serve.
3. Adjust the cooking time of eggs. If you cook it for 2 minutes, the egg yolks will be very soft. Cook longer if you prefer.
4. This is a Western version of "Cocotte with Spinach" (Recipe ID: 1374291).

Story Behind this Recipe

My mom made this with just spinach and eggs but I added enoki mushrroms for a spin on a childhood comfort food dish.