Poached Eggs over Spinach

By lindaauman

Serves 4.

Ingredients

• 1/2 Cup Water
• 1 Cup Tomato diced
• 6 Cups Chopped or Baby Spinach (stems removed)
• 4 Organic Large Eggs
• 1 Pinch Sea Salt and/or Pepper
• 1/2 Tablespoon Fresh Thyme
• 1 Splash Extra Virgin Olive Oil

Details

Adapted from drhyman.com

Preparation

Step 1

Into a sauté pan over medium high heat, place the water, tomato, and spinach. Try to make small indentations in the spinach and then gently crack the eggs on top.

Sprinkle with salt, pepper, and fresh thyme.

Cover and allow to cook until eggs are done to your liking. The spinach should be wilted and the water evaporated.

Serve topped with olive oil and Ezekiel Bread toast.