Poached Eggs Over Baby Spinach W/ Chives And Cherry Tomatoes

• A couple handfuls of organic baby spinach
• a handful of organic cherry tomatoes - slice in half
• drizzle of your best extra virgin olive oil
• juice of half a lemon
• sprinkle of good sea salt (I used Himalayan Pink)
• a few grinds black pepper
• small bunch chives - chopped
• 2 large eggs (organic)
• a capful of white distilled vinegar

1. Wash and dry spinach - place on plate. Drizzle with a little olive, squeeze lemon on top; sprinkle with sea salt and a few grinds black pepper. Sprinkle (most of) the chopped chives over all. Save some chopped chives for garnish of eggs. Add cherry tomatoes.
2. Poach eggs in a small saucepan of simmering water with a capful of white distilled vinegar until whites are cooked through and yolks are still runny - about 4 mins. depending on how hard your water is simmering.
3. Remove eggs with a slotted spoon, leaving any ragged edges in the pan. Place hot, on top of spinach. Garnish eggs with remaining chives and a few grinds of black pepper. Consume immediately while eggs are still warm....

couple, cherry tomatoes, olive oil, lemon, salt, black pepper, chives, eggs, capful of white

Taken from food52.com/recipes/3911-poached-eggs-over-baby-spinach-w-chives-and-cherry-tomatoes (may not work)