POACHED EGGS WITH SPINACH AND TOMATOES

Poached Eggs with Spinach and Tomatoes image

Yield serves 4

Number Of Ingredients 9

4 large eggs
1 tablespoon olive oil
16 grape tomatoes, halved crosswise
1 teaspoon coarse salt
Freshly ground pepper
8 ounces baby or regular spinach, tough stems discarded (about 16 cups)
1 garlic clove
2 tablespoons distilled white vinegar
1 tablespoon finely chopped fresh chives

Steps:

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.
Notes
Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.
Fit to Eat Recipe
(Per serving)
Calories: 209
Fat: 14g
Cholesterol: 425mg
Carbohydrate: 7g
Sodium: 457mg
Protein: 15g
Fiber: 2g