Poached Eggs with Spinach and Tomatoes

1. 1

   Fill a large, shallow, straight-sided pan with 2 inches water.

2. 2

   Bring to a boil.

3. 3

   Break each egg into a small ramekin.

4. 4

   Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking.

5. 5

   Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes.

6. 6

   Add the salt; season with pepper.

7. 7

   Transfer to a plate; tent with foil to keep warm.

8. 8

   Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes.

9. 9

   Discard the garlic.

10. 10

    When the water is boiling, add the vinegar; turn off heat.

11. 11

    Using tongs, tilt the ramekins in the pan, and slide the eggs into the water.

12. 12

    Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes.

13. 13

    Use a slotted spoon to put the eggs on paper towels to drain.

14. 14

    Trim the whites, if desired.

15. 15

    Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top.

16. 16

    Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

17. 17

    Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

18. 18

    (Per serving)

19. 19

    Calories: 209

20. 20

    Fat: 14g

21. 21

    Cholesterol: 425mg

22. 22

    Carbohydrate: 7g

23. 23

    Sodium: 457mg

24. 24

    Protein: 15g

25. 25

    Fiber: 2g

* Per serving · 4 servings · Values may vary.