Poached Eggs Over Spinach and Mushrooms

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Spinach and mushrooms make a great combination. Using frozen spinach makes this a quick-and-easy combination to enjoy both at breakfast and dinner.

Prep and Cook Time: 10 minutes
Serves 2

Ingredients:
• 1 package frozen spinach (or use fresh spinach and follow instructions for 1-Minute Spinach)
• 1/2 lb crimini mushrooms, sliced
• 3 TBS low-sodium chicken or vegetable broth
• 1 tsp lemon juice
• 1 medium fresh garlic, pressed
• 1 TBS extra virgin olive oil
• 2 eggs, preferably organic, poached
• Salt and cracked black pepper to taste

Directions:
1. Thaw spinach or place in boiling water until thawed.
2. Drain and press out excess water from spinach.
3. Heat 3 TBS broth over medium heat in a stainless steel skillet.
4. When broth begins to steam, add sliced mushrooms and sauté for 4 minutes. Add spinach and sauté for 3 more minutes.
5. Transfer to a bowl. For more flavor, toss crimini mushrooms and spinach with the remaining ingredients while they are still hot.
6. 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 and mushroom mixture.