Poached Eggs with Spinach and Tomatoes

Preparation

1. Step 1

   Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.

   Step 2

   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.

   Step 3

   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.

   Step 4

   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.

2. Notes

   Step 5

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

3. Fit to Eat Recipe

   Step 6

   (Per serving)

   Step 7

   Calories: 209

   Step 8

   Fat: 14g

   Step 9

   Cholesterol: 425mg

   Step 10

   Carbohydrate: 7g

   Step 11

   Sodium: 457mg

   Step 12

   Protein: 15g

   Step 13

   Fiber: 2g