Phase 1 - South Beach Poached Eggs With Cherry Tomatoes And Scal

• 1 tablespoon extra-virgin olive oil
• 2 scallions, thinly sliced
• 8 ounces grape tomatoes, halved (1 1/4 cups)
• 1/8 teaspoon salt
• 2 teaspoons white vinegar
• 2 large eggs

1. In a small nonstick skillet, heat oil over medium heat. Add scallions and cook until fragrant and beginning to soften, about 2 minutes. Add tomatoes and salt; cook, stirring occasionally, until tomatoes have softened and given off some of their juices, about 3 minutes. Remove the pan from the heat, cover, and keep warm.
2. Bring a large saucepan of water to a boil; add vinegar. Crack 1 egg into a cup. Gently slide egg into the water. Repeat with the remaining egg, using a slotted spoon to keep eggs separated from each other, if necessary. Cook at a simmer until yolks are lightly set, 3-4 minutes.
3. Divide tomato-scallion mixture between 2 shallow bowls. Top each with an egg. Spoon any remaining liquid from the tomato mixture over the eggs.
4. Serve warm.

extravirgin olive oil, scallions, grape tomatoes, salt, white vinegar, eggs

Taken from www.food.com/recipe/phase-1-south-beach-poached-eggs-with-cherry-tomatoes-and-scal-480857 (may not work)