Poached Eggs with Spinach and Tomatoes - eggs

Method

• 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