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Spinach and Ham topped with Poached Eggs.

I think most people fall into one of two categories: The sweet breakfast lover and the savoury breakfast lover. I definitely fall into the latter category. Which is weird, given how much I love anything sweet. I just can't deal with it first thing in the morning. This is my favorite thing to have for breakfast, I absolutely  love it!

Spinach and Ham topped with Poached Eggs

1/2 onion, finely chopped
diced ham, about 6 oz. (Canadian Bacon can be substituted, if desired)
three or four big handfuls of washed,  baby spinach, tough stems removed
salt and pepper

1 Tbsp white wine vinegar
4 eggs

Fill a pan with  at least 2 -3 inches of water. Add vinegar. Bring to a simmer over medium heat. The hardest part of poaching eggs is getting the water to the perfect temperature. Tiny bubbles should be coming to the surface, but you do not want a rolling boil. Break each egg into a small ramekin. Carefully add to water. Cook until the white is set and the yolk is still soft 3  to 4 1/2 minutes. Remove egg, one at a time with a slotted spoon, tilt the spoon on a clean kitchen towel to remove any excess water. Meanwhile in a skillet over med-low heat saute onion and ham until the onion is softened. Add the spinach and salt and pepper. Saute until spinach is just starting to wilt. Divide spinach mixture onto two plates. Top with poached eggs. Dust salt and pepper on the eggs.

Serves 2

Tags: Breakfast, Spinach, Ham, Eggs, Low-Carb, Gluten-Free

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