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