Poached Eggs over Spinach & Mushrooms

• 4 large eggs free-range
• 1 teaspoon vinegar light,rice, white wine, or apple cider
• 1 tablespoon vegetarian chicken broth, non-fat, low-sodium
• 1/2 each onions chopped
• 2 cups mushrooms crimini
• 1 medium tomatoes seeds and excess pulp removed, chopped
• 3 medium garlic cloves chopped
• 10 ounces spinach, frozen thawed and excess water removed
• 1 x salt and black pepper to taste, freshly ground pepper

1. Chop onions and garlilc and let sit for 5 minutes to bring out their health-promoting properties.
2. Bring water to a high simmer in a 10-inch skillet with 1 teaspoon of vinegar.
3. In a separate skillet heat 1 tablespoon broth.
4. Healthy Saute onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.
5. Add tomato, garlic, spinach, salt and pepper and saute for another 2 to 3 minutes.
6. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm.
7. Remove from water with a slotted spoon and place over spinach mixture.

eggs, vinegar, vegetarian chicken broth, onions, mushrooms crimini, tomatoes, garlic, spinach, salt

Taken from recipeland.com/recipe/v/poached-eggs-over-spinach-amp-m-48641 (may not work)