Spinach Bouillabaisse

A surprisingly satisfying recipe ideal for breakfast.
2 servings
15 min
30 min
Very Easy




  • Cook the spinach in boiling water for 5 minutes, then drain well, reserving the cooking liquid. Measure out 4 cups (maybe a bit more) and keep warm.
  • Wring the spinach out, then chop. In a large pan, heat the oil and sauté the onion for 1 minute. Don't allow to brown.
  • Add the spinach and turn in the oil for 5 minutes over low heat. Add the potatoes, and season with salt, pepper and the saffron. Add all of this into the still-warm cooking liquid.
  • Add the garlic and the bouquet garni/herbs in a tea bag, cover the pot and simmer over low until the potatoes are cooked.
  • Remove and discard the bouquet garni. In the meantime, heat a bit of oil in a pan and lightly fry the bread. Poach the eggs in the soup, this will take about 3-4 minutes.
  • To serve, place a piece of fried bread in the bottom of each soup bowl, and a poached egg on top of each slice of bread. Ladle the soup over the top and enjoy.


Spinach Bouillabaisse, photo 1
Spinach Bouillabaisse, photo 2


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