Poached Egg And Spinach Dip Open Sandwich

• 2 whole Large Eggs
• 2 Tablespoons White Vinegar
• 2 whole Whole Wheat English Muffins, Toasted
• 1 whole Tomato, Thinly Sliced
• 1/4 cups Goat Cheese, Or Shredded Cheese Of Choice
• 6 leaves Fresh Spinach
• 1/4 cups Store Bought Or Homemade Spinach And Artichoke Dip
• 1 teaspoon Lemon Juice
• Salt And Pepper

1. Prepare a large pan with simmering water and once the water is simmering, add 2 tablespoons vinegar and 1/2 teaspoon salt.
2. In two small cups, crack one egg into each, being careful not to break the yolks.
3. Toast your English muffins in a toaster, broiler, etc. Slice one tomato into thin slices, set aside.
4. Shred cheese of your choice, or spread 2 tablespoons of goat cheese on the toasted English muffins. Top cheese with sliced tomato, fresh spinach leaves and artichoke dip (microwave the dip for a few seconds so it's hot).
5. When water is simmering, slowly slip each egg into the water at the same time. Don't drop it in - just slide it in!! Gently fold any eggs whites that may have come lose back to the egg and let the egg simmer for approximately 4 minutes to get a nice softly cooked yolk. Add 30 seconds for a medium yolk and one additional minute for a fully cooked yolk.
6. Remove eggs one at a time from the water with a slotted spoon allowing them to drip dry. Genly place on top of muffin and veggies. Sprinkle with salt and pepper, and a few drops of lemon juice. Serve immediately.
7. Slip into a happy food coma.

eggs, white vinegar, whole wheat english muffins, tomato, ubc, fresh spinach, ubc, lemon juice, salt

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/poached-egg-and-spinach-dip-open-sandwich/ (may not work)