Poached Eggs with Spinach and Tomatoes


I love poached eggs, but I haven’t had the most success making them. This time around I used a shallow pan to poach them and it worked way better. This breakfast seems fancy, but is actually really simple once you get used to poaching eggs.

Poached Eggs with Spinach and Tomatoes

Serves 2


4 large eggs

2 Tbsp. vinegar

1 Tbsp. olive oil

10 grape tomatoes, halved

8 cups baby spinach

1 garlic clove


Fill a large, shallow, pan with water. Bring to a boil. Heat olive in a skillet over medium heat. Add tomatoes, cook for 3 minutes. Add spinach, garlic, salt and pepper. Cook till spinach has just wilted 2 minutes. Discard garlic. When water has boiled add vinegar and stir. Break eggs into water (if you are nervous about the yolk breaking you can break the eggs first in a ramekin). Let the eggs cook for about 3 minutes or until whites are opaque. Gently spoon onto paper towels to drain. Lay poached egg on top of spinach.

Recipe by Martha Stewart


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