Poached Eggs with Slove

Poached Eggs with a little Love, Fresh Spinach with Slivered Garlic, Heirloom Tomatoes with Slovenia Vodka, Brioche Toasts & Fresh Herbs
Recipe courtesy of Peter X. Kelly – Xaviars Restaurants – Serves 2


4 Fresh farm eggs
2 cloves garlic, sliced into slivers
1 lb fresh picked spinach
¼ cup extra virgin olive oil
1 large or 2 small heirloom tomatoes, sliced 1-11/2 inch thick
2 tablespoons Slovenia Vodka
4 slices 2 inch thick Brioche
cut into 3 inch circles
Fresh snipped herbs:
chives, tarragon, basil,
chervil, parsley (any combination)
¼ cup white wine vinegar
Slovenian Sea Salt & fresh cracked pepper


  • Bring a large pot of water to a boil
  • Add the white wine vinegar to the boiling water & reduce heat to allow water to gently simmer.
  • Toast brioche rounds to make croutons and set aside
  • Heat a sauté pan over moderate heat and add ½ of olive oil
  • Place garlic in pan and allow to cook 2 minutes without browning
  • Add spinach to garlic & oil and cook till spinach wilts, turning often
  • Season spinach with salt and pepper & set aside but keep warm
  • Place rest of olive oil in another pre heated sauté pan and slip tomatoes in
  • Warm tomatoes  30 seconds on one side then turnover
  • Add Slovenia Vodka to tomatoes and heat for 30 seconds
  • Season with Salt & pepper
  • Crack eggs into individual ramekins or coffee cups one in each
  • Slip eggs into gently boiling water spacing them evenly in saucepan or pot, and poach at a bare simmer until whites are firm and yolks are still runny, 2 to 3 minutes. Transfer eggs as cooked to paper towels using a slotted spoon.

***Cooks’ notes: •Poached eggs keep overnight. Transfer eggs as cooked with a slotted spoon to a bowl of cold water, then chill in water. To reheat eggs, lower them into simmering water with a slotted spoon and cook 20 to 30 seconds. Transfer to paper towels.

  • Place 2 toasted rounds of brioche on 2 separate plates
  • Top each brioche round with a slice or 2 of the warmed tomatoes
  • Top the tomatoes with the warm spinach (create an indentation in the spinach so the poached egg will sit securely)
  • Using a scissor snip fresh herbs over eggs and sprinkle with a little Slovenian Sea Salt & fresh pepper.

Serve with the ultimate Slovenia Vodka Bloody Mary