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Vegetarian, South and mountains

Spinach bouillabaisse with poached eggs

Spinach bouillabaisse with poached eggs is a vegetarian dish for 4, ready in 50 minutes at medium difficulty, for €2.70 per serving. Potatoes and spinach simmer in a saffron broth, then eggs poach directly in it. The key is poaching the eggs at a gentle simmer, so the yolks stay runny.

Tonight, a vegetarian bouillabaisse of spinach and saffron potatoes, with eggs poached right in the broth.

Spinach bouillabaisse with poached eggs
Total time
50 min
Difficulty
Medium
Cost per person
€2.70
Calories per person
550 kcalcalculated by Kiloach, your weight coach
Season
Spring, Fall, Winter
The kids
They generally like it

Saffron turns the broth a warm golden color and perfumes the potatoes without overpowering them. The spinach wilts down in minutes, adding a faint earthy note that balances the sweetness of the fennel. The poached egg, cooked right in the hot broth, is what makes this dish special, especially when you break the yolk at the table and let it swirl into the broth.

This is a weeknight dish that breaks the routine, filling without being heavy, perfect for cooler evenings. Kids enjoy cracking their own egg into their bowl, and the toasted croutons are great for mopping up every last drop. Mon Chou suggests it from spring through winter, whenever spinach is at its best.

The ingredients

4 people

Fruits and vegetables

  • Spinach 600 g
  • Potatoes 500 g
  • Fennel bulb 1
  • Onion 1
  • Garlic 3 cloves

Pantry

  • Saffronoften in the pantry 1 pinch
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4

Bakery

  • Baguette 1

Allergens Eggs, Gluten

The step by step recipe

  1. Cook the onion, fennel and garlic in the olive oil until softened. 10 min

    Slice the fennel thinly, it will soften faster.

  2. Add the sliced potatoes and saffron, cover with water and let simmer. 20 min

    The water should just cover the vegetables.

  3. Add the spinach and let it wilt down. 5 min

    It shrinks a lot, so don't worry if it looks like too much at first.

  4. Crack the eggs into the simmering broth and let them poach. 4 min

    Use a ladle to lower them in gently.

  5. Toast the bread, then serve the broth with one egg in each bowl.

    Finish with a drizzle of olive oil.

Our tips to get it right

  • Use fresh spinach rather than frozen, it releases less water and holds its texture better in the broth.
  • Cut the potatoes into thin, even slices so they all cook at the same rate.
  • Make the broth ahead of time and poach the eggs only at the last minute, right before serving.

The variations

  • Swap the saffron for turmeric if you don't have any, the color stays bright even though the flavor changes.
  • Add cooked chickpeas or lentils for a heartier version that's still vegetarian.
  • For a quicker kid friendly version, scramble the eggs directly into the broth instead of poaching them whole.

What to serve it with

  • A little grated cheese on top
  • A simple green salad on the side
  • A glass of dry white wine

Storage

The spinach and potato broth keeps for 2 days in the fridge in a sealed container, without the eggs. Reheat gently on the stove and poach fresh eggs just before serving. Freezing isn't recommended, since cooked spinach loses its texture.

Questions about this dish

How do you poach eggs successfully in the broth?

The broth needs to be at a gentle simmer, not a hard boil, or the eggs will fall apart. Crack each egg into a ladle before lowering it in, this helps the white stay compact around the yolk.

Can you make this bouillabaisse ahead of time?

Yes, the broth with potatoes and spinach can be made several hours in advance. Just reheat it and poach the eggs right before serving, so the yolks stay runny.

Can you leave out the fennel if you don't like it?

Yes, you can swap it for a celery stalk or simply skip it. The broth will be a bit less fragrant but still good thanks to the saffron and garlic.

Is this dish good for kids?

Yes, it's a mild, gentle dish that kids often enjoy, especially if they get to crack their own egg into their bowl. The toasted croutons make the meal more fun too.

How long does it take to make a spinach bouillabaisse with poached eggs and croutons?

Count 50 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a spinach bouillabaisse with poached eggs and croutons?

About 550 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spinach bouillabaisse with poached eggs and croutons cost?

About €2.70 per serving, or €10.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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