This is a clean version of the favorite classic and it only contains eggs, tomatoes, and baby spinach along with a little seasoning. This recipe makes up a single serving and is cooked in a microwave. Poached eggs should be firm, yet the yolk should be runny when you cut into it. I use a 4-cup measuring cup to poach my eggs in the microwave You cover the measuring cup with a small microwave safe plate on top. This keeps the steam in and allows the egg to cook. Poach one egg at a time: don’t try to do both at the same time. You will only use two slices of tomato, so just wrap up the remainder and save it for a salad.
1 large tomato
1 teaspoon water
1 cup tightly packed baby spinach leaves
1 cup water
Salt and pepper to taste
1.Slice two half-inch thick slices of tomato and set them on a plate. This is the base of the recipe.
2.Place a teaspoon of water in a microwave safe bowl and add the spinach. Cover the bowl and microwave on high for 30 seconds. The spinach should wilt. Drain, pat dry, and place on top of the tomato.
3.Place the cup of water in the same bowl. Crack one egg and let it slide out into the water. Make sure it is completely submerged, then cover the bowl and cook in the microwave for 45 seconds to one minute on high. The egg is poached when the white is firm, but the yolk is still runny. It will appear as a white glaze covering the yolk.
4.Remove the egg from the water with a slotted spoon and place it on top of the spinach.
5. Poach the second egg, noting that it will not take as much time because the water is already hot. 6.Add salt and pepper to taste, then serve