Poached Eggs with Spinach and Tomatoes

  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)

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