Poached Eggs with Spinach and Tomatoes

• 4 large eggs
• 1 tablespoon olive oil
• 16 grape tomatoes, halved crosswise
• 1 teaspoon coarse salt
• Freshly ground pepper
• 8 ounces baby or regular spinach, tough stems discarded (about 16 cups)
• 1 garlic clove
• 2 tablespoons distilled white vinegar
• 1 tablespoon finely chopped fresh chives

1. Fill a large, shallow, straight-sided pan with 2 inches water.
2. Bring to a boil.
3. Break each egg into a small ramekin.
4. Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking.
5. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes.
6. Add the salt; season with pepper.
7. Transfer to a plate; tent with foil to keep warm.
8. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes.
9. Discard the garlic.
10. When the water is boiling, add the vinegar; turn off heat.
11. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water.
12. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes.
13. Use a slotted spoon to put the eggs on paper towels to drain.
14. Trim the whites, if desired.
15. Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top.
16. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.
17. Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
18. (Per serving)
19. Calories: 209
20. Fat: 14g
21. Cholesterol: 425mg
22. Carbohydrate: 7g
23. Sodium: 457mg
24. Protein: 15g
25. Fiber: 2g

eggs, olive oil, grape tomatoes, coarse salt, freshly ground pepper, regular spinach, garlic, white vinegar, fresh chives

Taken from www.epicurious.com/recipes/food/views/poached-eggs-with-spinach-and-tomatoes-393345 (may not work)