Yield: makes 4 servings
1 T extra virgin olive oil
3 shallots, sliced
3 garlic cloves, minced
~ 2-3 T fresh thyme leaves
~1/4 cup chopped fresh basil
1 (8 oz) package cremini (baby bella) mushrooms, sliced
2 T red wine vinegar
1/2 tsp coarse salt
1/2 tsp freshly ground pepper
3/4 cup coarsely chopped walnuts
1 (10 oz) bag baby spinach
2 oz Swiss cheese, shredded
8 cups water
2 T white vinegar
4 large organic eggs
Heat a large non-stick skillet over medium-high heat. Add olive oil. Add shallots and garlic; saute about 3 minutes. Add thyme, basil, and mushrooms; saute about 7 minutes, or until mushrooms are getting soft. Add in red wine vinegar, salt, and pepper, and cook until vinegar evaporates a bit.
Stir in walnuts; cook about 1 minute. Add spinach in intervals, letting each bunch wilt and then mixing in. Stir in cheese until just melted.
Combine water and white vinegar in a large saucepan and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon.
Spoon 1/4 of spinach & mushroom mixture onto each of 4 plates. Top each serving with 1 poached egg.
Each serving contains ~350 calories.
To round out the meal, serve this with some apple slices or baked sweet potato.