Poached Eggs with Mushroom and Tomato

Ingredients

• 4 large eggs
• 1 dash pepper
• 1 dash salt
• 1 tsp rice vinegar
• 1 tbsp chicken broth
• 3 cloves garlic, chopped
• 2 cups mushrooms, sliced
• 1/2 medium onion, chopped
• 285g spinach
• 1 medium tomato, seeds removed, chopped

Directions

1. Bring water to a high simmer in a 25cm skillet with vinegar.
2. In a separate skillet heat broth. Saute onion and mushrooms in broth for 5 minutes over medium heat stirring frequently.
3. Add tomato, garlic, spinach, salt and pepper and saute for another 2-3 minutes.
4. When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm.
5. Remove from water with a slotted spoon and place over spinach mixture.