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Anchovy-Lemon Poached Eggs with Creamed Spinach and Capers

2 servings · 3.6 g net carbs

3.6g Net carbs 33.3g Fat 23.3g Protein 412 kcal
Anchovy-Lemon Poached Eggs with Creamed Spinach and Capers

This recipe was generated with AI assistance; nutrition is computed from USDA FoodData Central.

2 servings  ·  prep 10 min  ·  cook 12 min  ·  total 22 min  ·  difficulty medium

Sautéed anchovies and capers are cooked into a cream sauce with heavy cream and parmesan while spinach is wilted into the mixture. Eggs are poached in gently simmering lemon-scented water and finished on a warm bed of the creamed spinach. The sauce is reduced until it thickens enough to coat the back of a spoon and the anchovies dissolve into a savory base. A final squeeze of lemon brightens the anchovy-parmesan sauce and the capers provide a briny contrast before plating.

Ingredients

  • eggEgg, Whole, raw
    4 each
  • spinachSpinach, Raw
    150 g
  • anchoviesAnchovies, Canned in olive oil, with salt, drained
    20 g
  • capersCapers, Canned
    20 g
  • heavy creamCream, Heavy
    30 ml
  • butterButter, Salted
    20 g
  • parmesan cheeseCheese, Parmesan, hard
    30 g
  • lemon juiceLemon juice, Raw
    10 ml
  • olive oil
    10 ml
  • saltSalt, Table
    3 g
  • black pepperSpices, Pepper, black
    1 g

Equipment

  • 10-inch skillet
  • saucepan
  • slotted spoon
  • fine grater
  • instant-read thermometer

Method

  1. Bring 1.2 liters of water to a gentle simmer in a saucepan, add 10 ml lemon juice and 3 g salt, and hold the water at about 185°F on an instant-read thermometer.
  2. Heat a 10-inch skillet over medium heat (about 320°F), add 10 ml olive oil and 20 g butter, then add 20 g anchovies and 20 g capers and sauté 1 to 2 minutes until the anchovies begin to dissolve.
  3. Reduce heat to medium-low (about 250°F) and stir in 30 ml heavy cream and 20 g grated parmesan; simmer gently 2 to 3 minutes until the sauce thickens slightly and can coat the back of a spoon.
  4. Add 150 g spinach in batches, stirring each addition until just wilted, about 1 minute per batch; season with 1 g black pepper and 5 g of the salt if needed, then remove the skillet from direct heat and stir in the remaining 10 g grated parmesan and 5 ml lemon juice.
  5. Poach eggs one at a time by cracking an egg into a small bowl and gently slipping it into the simmering 185°F water; poach each egg 3 minutes for a runny yolk or 4 minutes for a slightly firmer yolk, then lift with a slotted spoon and drain briefly on a towel.
  6. Divide the creamed spinach between two serving bowls, gently nestle two poached eggs onto each bed, spoon any residual anchovy-caper cream over the eggs, and finish with a light dusting of the reserved parmesan before serving.
Bring 1.2 liters of water to a gentle simmer in a saucepan, add 10 ml lemon juice and 3 g salt, and hold the water at about 185°F on an instant-read thermometer.

Tips

Pro tip

  • Use the freshest eggs available for neater poaches and crack each egg into a small bowl before slipping it into the water.
  • If the sauce threatens to separate, remove the pan from direct heat and stir in the parmesan off the heat to re-emulsify.
  • To keep everything warm while poaching multiple eggs, hold the skillet of creamed spinach on the lowest stove setting or in a 150°F oven.

Frequently asked questions

What can I use if I don't have anchovies?
You can replace anchovies with an extra 10 g of capers stirred into the sauce plus an additional 5 g of parmesan for savory depth. Anchovies contribute dissolved umami and salt; capers add briny brightness but less of the anchovy's meaty umami, so the extra parmesan helps round the flavor.
Can I use baby spinach instead of spinach?
Yes, baby spinach can be used in the same weight specified without changing technique. Baby spinach will wilt faster, so add it last and stir just until it collapses into the cream to avoid overcooking.
My poached eggs keep falling apart; what should I change?
Use water held at a gentle simmer around 185°F and add the lemon juice and a pinch of salt before poaching. Create a gentle vortex with a spoon, slip the egg in close to the surface, and poach one at a time for 3 minutes for a soft yolk; higher temperature or vigorous boiling will disperse the whites.
The sauce is too thin, how do I thicken it without changing flavor?
Reduce the sauce over medium-low heat until it coats the back of a spoon, stirring frequently for 2 to 4 minutes. If it still needs body, stir in the remaining grated parmesan off the heat; the cheese will add both thickness and savory richness.
How should I store this?
Refrigerate it right away, at 40°F (4°C) or below, and keep it there until it is served. Because a raw or dairy-based dish keeps only as long as its shortest-lived ingredient, follow the storage guidance on those ingredients’ own packaging rather than a single figure for the finished dish. USDA FoodKeeper publishes per-ingredient storage times; nothing here is a measurement of this specific recipe.

Per serving

Primary macros

3.6g Net carbs 6% 55% 39%
Net carbs Fat Protein
3.6 gNet carbs
23.3 gProtein
33.3 gFat
1.7 gFiber
412Calories

Electrolytes

Na1813 mgSodium
K645 mgPotassium
Mg116 mgMagnesium

Minerals

Calcium
319 mg
Iron
3.26 mg
Magnesium
116 mg
Phosphorus
353 mg
Potassium
645 mg
Zinc
2.33 mg
Copper
0.134 mg
Selenium
40.0 µg

Vitamins

Vitamin A
—
Vitamin C
—
Vitamin D
—
Vitamin E
—
Vitamin K
—
Thiamin (B1)
—
Riboflavin (B2)
—
Niacin (B3)
—
Pantothenic acid (B5)
—
Vitamin B6
—
Folate
—
Vitamin B12
2.48 µg

Other nutrients

Choline
—

Based on USDA source data. A dash means that nutrient wasn’t reported for this food — it doesn’t mean the food contains none. Nothing was estimated in its place.

246.9 g per serving

12 figures are unavailable. Nothing was estimated in its place.

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Published 18 August 2026

Nutrition computed from USDA FoodData Central, from the matched food records — never estimated by a model. How we compute these numbers.