Ingredients

serves 4

　　4 large eggs

　　1 tablespoon olive oil

　　16 grape tomatoes, halved crosswise

　　1 teaspoon coarse salt

　　Freshly ground pepper

　　8 ounces baby or regular spinach, tough stems discarded (about 16 cups)

　　1 garlic clove

　　2 tablespoons distilled white vinegar

　　1 tablespoon finely chopped fresh chives

　　

Step 1

Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin.

　　

Step 2

Meanwhile, heat the oil in a medium nonstick skillet over medium heat until hot but not smoking. Add the tomatoes; cook, stirring, until they start to break down, about 5 minutes. Add the salt; season with pepper. Transfer to a plate; tent with foil to keep warm. Add the spinach and garlic to the skillet; cook, stirring, until the spinach has just wilted, 1 to 2 minutes. Discard the garlic.

　　

Step 3

When the water is boiling, add the vinegar; turn off heat. Using tongs, tilt the ramekins in the pan, and slide the eggs into the water. Cover; let stand until the whites are opaque and the yolks are cooked as desired, 2 to 3 minutes. Use a slotted spoon to put the eggs on paper towels to drain. Trim the whites, if desired.

　　

Step 4

Divide the spinach among 4 plates; lay 1 poached egg and 8 tomato halves on top. Season with pepper; sprinkle each serving with 3/4 teaspoon chives.

　　

Notes

Step 5

Partially cooked eggs should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.

　　

Fit to Eat Recipe

Step 6

(Per serving)

　　

Step 7

Calories: 209

　　

Step 8

Fat: 14g

　　

Step 9

Cholesterol: 425mg

　　

Step 10

Carbohydrate: 7g

　　

Step 11

Sodium: 457mg

　　

Step 12

Protein: 15g

　　

Step 13

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.