Ingredients
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6 ounces Fage Non Fat Greek Yogurt
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4 whole eggs
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2 whole tomatoes (large sized, and halved)
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1 tbs chives (chopped)
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4 slices Alvarado St. Essential Flax Seed Bread
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16 ounces spinach leaves (bagged)
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1 tsp MarDona Garlic Olive Oil
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1 clove garlic (crushed)
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1 tbs white vinegar
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1 pinch Frontier Black Peppercorn with Garlic
Directions
1. Mix the yogurt, chopped garlic and chives for the dressing.
2. On low heat, cook spinach in a large saucepan sprayed with MarDona Garlic Olive Oil (16 sprays). Cover the pan for 2-3 minutes or until spinach is wilted.
3. Put the halved tomatoes cut side up under a heated broiler and cook for 3-5 minutes or until softened and warm.
4. Fill a deep frying pan with three-quarters full of cold water. Add the vinegar and some salt to prevent the egg whites from spreading. Bring the water to a gentle simmer.
5. Break and egg into a small bowl, and then carefully slide into the simmering water. Repeat with remaining eggs and reduce the heat so that the water barely moves. Cook eggs for 1-2 minutes or until eggs are just set. Remove with spatula and drain on paper towels.
6. Toast the flaxseed bread and top each slice with some spinach, an egg, some dressing, additional chives, and pepper to taste. Serve with tomato halves.