Mini steaks with soft-poached egg on anchovy spinach

Mini steaks with soft-poached egg on anchovy spinach

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  • 4
  • Easy
  • Carb Conscious Fat conscious
  • 15 minutes
  • 10 minutes
  • Ken Forrester Syrah-Grenache 2006


  • 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

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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