Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to let it burn.
3. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are browned and tender.
4. Stir in the fresh spinach and continue to cook until wilted, about 2-3 minutes. Season the mixture with salt and pepper to taste.
5. Meanwhile, fill a separate pot with water and bring it to a gentle simmer. Add the vinegar to the water to help the egg whites coagulate.
6. Crack each egg into a small bowl, then gently slide them one at a time into the simmering water.
7. Cook the eggs for about 3-4 minutes, until the whites are set but the yolks remain runny. Adjust the cooking time for firmer yolks if desired.
8. Using a slotted spoon, carefully remove the poached eggs from the water and drain them on a paper towel.
9. To serve, place a generous portion of the sautéed spinach and mushrooms on each plate, and top with a poached egg. Season with additional salt and pepper if desired.