Poached eggs on toasted village bread with sautéed baby spinach, rucola, ‘singlino’ from Mani and cottage cheese

Recipe from Chef Alexandros Papandreou

Preparation Time: 10 minutes

Cooking Time: 5-6 minutes

For 2 persons



2 eggs

100 gr baby spinach

20 gr baby rocket

2 tbsps Lurpak®butter

100 gr ‘singlino’ from Mani, cut in sticks

2 slices of sourdough village bread

4 tbsps Arla®cottage protein cheese

2 tbsps chives, chopped


Freshly ground pepper



In a non-stick pan, place the village bread slices, spread some butter on them and sprinkle with salt and freshly ground pepper.

Place the pan in a preheated oven on the grill for 2-3 minutes until the bread slices are toasted and get a nice color.

On a cutting board, using a sharp knife, cut ‘singlino’ into sticks.

Place a non-stick pan on high heat, let it heat well and then sauté the ‘singlino’ for 1-2 minutes until it releases its aromas. Take it off the pan and put it in a bowl.

Put the pan back again on high heat, add the Lurpak® butter and sauté baby spinach along with the baby rocket for 1-2 minutes, sprinkling with salt and freshly ground pepper.

In a pot, in high heat, boil 1 litre of water and 4 tablespoons of vinegar. Once boiled, remove the pot from the fire.

Break the eggs, each in a separate bowl.

Using a wire, make a gentle vortex in the center of the pot, place in the egg for 3-4 minutes, and once cooked, remove it from the pot and put it in a dish, on kitchen paper to absorb the excess water.

Repeat the procedure with the second egg, keeping the water just below boiling temperature.

Serve the slices of bread with cottage cheese, then sautéed ‘singlino’, baby spinach and baby rocket on top, the poached egg and finally, the chopped chives.

** ‘Singlino’ is salted pork and it is one of the most emblematic dishes of Mani in Peloponissos.