Nutrition Facts

Instructions

• STEP 1

  Fill a medium saucepan about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pan is boiling, reduce heat to medium-low.

  • 1 tbsp white wine vinegar

• STEP 2

  Meanwhile, preheat a skillet over medium-high heat.

• STEP 3

  While the skillet heats up, wash and dry spinach (skip this step if it came pre-washed).

  • 1 (5 oz) pkg baby spinach

• STEP 4

  Once the skillet is hot, add oil and swirl to coat the bottom. Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat, season with salt and pepper, then stir to combine.

  • 2 tsp extra virgin olive oil
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 5

  Transfer cooked spinach to a colander. Using the back of a spoon, squeeze as much water from the spinach as you can; set aside.

• STEP 6

  Gently crack eggs into small bowls (two eggs per bowl).

  • 4 eggs

• STEP 7

  Adjust the heat of the saucepan as necessary so that the water is simmering. Gently tip bowls into the pan, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2 ½-3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

• STEP 8

  Meanwhile, split and toast muffins (if desired), then spread with goat cheese.

  • 2 English muffins
  • ½ (4 oz) log goat cheese

• STEP 9

  To serve, divide muffins between plates. Top with spinach and poached eggs, then season with salt and pepper. Enjoy!

  • ⅛ tsp salt
  • ⅛ tsp black pepper