4 cups fresh spinach leaves, washed, drained and patted dry
2 tbsp. olive oil, divided use
1/4 tsp. salt
1 small yellow crookneck squash
1/4 cup thinly sliced red onion
Coarse salt, for baking dish
2 tbsp. finely chopped fresh chives
2 tbsp. roughly chopped fresh basil
1/8 tsp. mild or smoked paprika
Salt and pepper, to taste
Cut four 12-inch squares of parchment paper. Lay squares on a clean, dry work surface. Place oven rack in the center of the oven and preheat to 450 degrees.
In a medium bowl, toss spinach with 1 tbsp. of the olive oil and 1/4 tsp. salt. Slice squash and place in a small bowl with the remaining 1 tbsp. olive oil; set aside.
Place an equal amount of vegetables in the center of each square of parchment, beginning with a layer of spinach and followed by squash and onion. Carefully crack 1 egg on top of each pile of vegetables. Using kitchen twine, cinch the corners of the squares, forming little pouches, and tie closed.
Pour a 1/2-inch layer of coarse salt in the bottom of a medium-sized, round casserole dish. Place the 4 pouches on top of the salt. Mound salt up around each pouch, allowing the tops of the pouches to stick out.
Bake pouches for 12 to 15 minutes, depending on how firm you prefer the egg yolks. Carefully lift the pouches out of the salt and transfer to individual plates. Carefully untie or cut open the pouches with kitchen shears. Sprinkle chives, basil and paprika on top of each egg. Salt and pepper to taste.
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