Poached Eggs Over Spinach and Mushrooms

This is a healthy and delicious breakfast dish where poached eggs are served over sautéed spinach and mushrooms.

Ingredients - Serves 2

Heat the olive oil in a pan over medium heat.
Add the garlic and sauté until fragrant.
Add the mushrooms and cook until they are browned and tender.
Add the spinach and cook until it is wilted. Season with salt and pepper.
In a separate pot, bring water to a simmer and add the vinegar.
Crack the eggs into a small bowl and gently slide them into the simmering water.
Cook the eggs until the whites are set but the yolks are still runny, about 3-4 minutes.
Use a slotted spoon to remove the eggs from the water and drain on a paper towel.
Place the sautéed spinach and mushrooms on a plate, top with the poached eggs, and season with additional salt and pepper if desired.