| Yields | Preparation Time | Cooking Time |
|---|---|---|
| 2 | 5 mins | 15 mins |
| 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. |
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There are 237 calories in 1 serving of Poached Eggs with Mushroom and Tomato.
Calorie Breakdown: 41% fat, 25% carbs, 34% prot.
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