Ingredients

• 4 large free-range chicken eggs
• 1 tsp light vinegar, (rice, white wine, or apple cider)
• 1 TBS 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
• 10oz package frozen spinach, thawed and excess water removed
• salt and black pepper to taste

Directions

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

2. In a separate skillet heat 1 TBS broth. Healthy Sauté onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.

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

4. 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.

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