Poached Egg And Spinach Dip Open Sandwich

1. 1

   Prepare a large pan with simmering water and once the water is simmering, add 2 tablespoons vinegar and 1/2 teaspoon salt.

2. 2

   In two small cups, crack one egg into each, being careful not to break the yolks.

3. 3

   Toast your English muffins in a toaster, broiler, etc. Slice one tomato into thin slices, set aside.

4. 4

   Shred cheese of your choice, or spread 2 tablespoons of goat cheese on the toasted English muffins. Top cheese with sliced tomato, fresh spinach leaves and artichoke dip (microwave the dip for a few seconds so it's hot).

5. 5

   When water is simmering, slowly slip each egg into the water at the same time. Don't drop it in - just slide it in!! Gently fold any eggs whites that may have come lose back to the egg and let the egg simmer for approximately 4 minutes to get a nice softly cooked yolk. Add 30 seconds for a medium yolk and one additional minute for a fully cooked yolk.

6. 6

   Remove eggs one at a time from the water with a slotted spoon allowing them to drip dry. Genly place on top of muffin and veggies. Sprinkle with salt and pepper, and a few drops of lemon juice. Serve immediately.

7. 7

   Slip into a happy food coma.

* Per serving · 4 servings · Values may vary.

No additional tips available.