Poached Eggs, Spinach & Mushrooms

This meal is so good that sometimes I prepare it for dinner too!

  • Author: Kim Nicholson



1 tsp light vinegar (rice, white wine, or apple cider)[private]

1 TBS chicken or vegetable broth

1 medium onion, chopped

2 cups sliced crimini mushrooms

1 medium tomato, seeds and excess pulp removed, chopped

3 medium cloves garlic, chopped

10 oz package frozen spinach, thawed and excess water removed

salt and black pepper to taste



Chop onions and garlic and let sit for 5 minutes to enhance their health-promoting properties.

Add 1 tsp vinegar to water in a 10-inch skillet.

While water is coming to a high simmer, in a separate skillet heat 1 TBS broth. Sauté onion and mushrooms in broth for 3 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.

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