Savory Spinach and Tomato Eggs with Goat Cheese

1. Preheat Oven and Prepare Muffins

Preheat your oven to 300 degrees Fahrenheit. In a bowl, combine the crumbled goat cheese with the lemon juice and a pinch of pepper, stirring until you have a smooth mixture. Spread this mixture evenly over the split and toasted English muffins. Lay a couple of tomato slices on top of each muffin half, then place them on a baking sheet and keep them warm in the preheated oven.

2. Cook Spinach

Heat the olive oil in a 12-inch nonstick skillet over medium heat until it shimmers. Add the minced shallot and cook until it softens, about 2 minutes. Then, add the minced garlic and cook until it becomes fragrant, roughly 30 seconds. Add the baby spinach to the skillet along with a pinch of salt, and cook until the spinach is wilted, about 1 minute. Use tongs to squeeze out any excess moisture from the spinach, then divide it evenly among the English muffins.

3. Poach Eggs

Wipe out the skillet and fill it with water, adding the vinegar and 1 teaspoon of salt. Bring this mixture to a boil. While the water is heating, crack two eggs each into two teacups with handles. Once the water is boiling, lower the lips of the teacups into the water and tip the eggs into the skillet. Cover the skillet, remove it from the heat, and let the eggs sit until the whites are set but the yolks are still jiggly, about 4 minutes.

4. Assemble and Serve

Using a slotted spoon, carefully remove the eggs from the water, letting any excess water drain back into the skillet. Transfer the eggs to a paper towel-lined plate to get rid of any remaining water. Place one poached egg on top of each spinach-topped muffin half. Season the eggs with a bit more salt and pepper to taste. Serve immediately and enjoy the delightful combination of flavors and textures.