POACHED EGGS OVER SPINACH AND MUSHROOMS

4 large free-range chicken eggs
1 tsp light vinegar, (rice, white wine, or apple cider)
1 tbsp chicken or vegetable broth
1/2 medium onion, chopped
2 cups sliced crimini mushrooms
1 medium tomato, seeds and excess pulp removed, chopped
3 medium cloves garlic, chopped
1 (10 oz) package frozen spinach, thawed and excess water removed
salt and black pepper to taste

Bring water to a high simmer in a 10-inch skillet with 1 tsp of vinegar.

In a separate skillet heat 1 tbsp broth. Saute onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.

Add tomato, garlic, spinach, salt and pepper and sauté for another 2-3 minutes.

When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach mixture.

Servings: 4