Mini steaks with soft-poached egg on anchovy spinach

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

Olive oil, for rubbing
Sea salt and freshly ground black pepper
4 slices beef fillet (about 100 g each)
A splash of red-wine vinegar
4 free-range eggs
For the spinach:
300 g spinach (or Swiss chard), trimmed androughly chopped
3 T olive oil
1-2 cloves garlic, finely chopped
5-6 anchovy fillets, finely chopped
Sea salt and freshly ground black pepper

Cooking Instructions

Oil and season the steaks and set aside. Bring a wide saucepan of water to a boil. Add a splash of vinegar, crack the eggs into the simmering water and turn off the heat. Cover tightly and leave for 3 minutes.
Remove using a slotted spoon. Drain well and trim the edges with scissors if necessary.
Meanwhile, in a frying pan over a high heat, quickly sear the steaks until browned but rare inside. Place over servings of spinach and top with an egg.

To prepare the spinach: Wash the spinach well and turn into a wide saucepan. Cover and wilt over a medium heat for a few minutes. Remove and drain. Wipe out the pan and add the oil, garlic and anchovies.
Cook over a gentle heat until fragrant and the anchovies start to disintegrate. Add the wilted spinach and mix well. Cook for a few minutes. Add seasoning to taste.

Per serving: 1431.4 kJ, 28.7 g protein, 22.8 g fat, 1.8 g carbs