Spinach Polonaise

In French cooking, a garnish of chopped hard-boiled eggs, capers and butter-fried breadcrumbs is called polonaise and is classically served with cauliflower, but is also very good with lightly blanched spinach, asparagus or broccoli.


  • 4 eggs
  • 2 tbsp fresh breadcrumbs
  • 85 g/ 3 oz unsalted butter
  • 500 g/ 1 lb 2 oz young spinach leaves
  • salt and pepper
  • 2 tbsp capers, rinsed and well dried
  • 2 tbsp finely chopped flat leaved parsley


Hard-boil the eggs (cook for 7–8 minutes), refresh in cold water and shell. Cut the eggs in halves, push the yolks through a sieve with a spoon and chop the whites.

Fry the breadcrumbs in 60 g/ 2 oz of the butter gently over a low heat, stirring until they are nice and brown and crisp.

Blanch the spinach leaves in rapidly boiling salted water and drain, then squeeze out excess water. Put in a warmed serving bowl, teasing out the leaves with tongs. Scatter over the fried breadcrumbs, the egg yolk and the chopped egg whites.

Put the remaining butter in the frying pan and quickly sauté the capers. Scatter these and the parsley on top of everything, season with pepper and serve at once.