Eggs Over Spinach and Mushroom

This is a very good healthy food recipe for breakfast. I actually skipped out the mushrooms, but the official recipe is with it. Here it is:

Ingredients:

• 4 large free-range chicken eggs
• 1 tsp light vinegar, (rice, white wine, or apple cider)
• 1 TBS chicken or vegetable broth
• ½ 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

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.

Make sure you do not add any salt to the poaching water for the eggs. The salt has a tendency to dissolve the egg whites.