Tomatoes and Poached Eggs
English Muffin Toasts
Ingredients
- 1 Tbsp olive oil
- 1 (10-oz) pkg baby spinach, torn
- 2 tomatoes, chopped
- 2 Tbsp sliced green onions
- ½ tsp salt
- ½ tsp pepper
- 1 Tbsp white vinegar (or use lemon juice)
- 8 large eggs
Instructions
- Cook spinach, tomatoes, green onions, salt and pepper in hot oil in a large nonstick skillet over medium-high heat 1 minute, or until spinach is slightly wilted. Divide evenly among 4 serving bowls.
- Combine vinegar and 3 cups water in a medium saucepan; bring to a simmer over medium-high heat.
- Crack 4 eggs at a time to simmering water; cook 1 to 2 minutes or until egg whites are set and yolks are to desired doneness.
- Remove eggs with a slotted spoon, placing 2 eggs on greens in each bowl. Sprinkle eggs with salt and pepper to taste.
Side Dish Ingredients
- 2 whole wheat English muffins, halved
- 4 tsp butter, softened
Side Dish Instructions
- Toast muffin halves, and serve with butter.
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