Pita Break Poached Eggs on Pitas

Poached eggs are quick and simple to make, and when served on pitas, they make a healthy, chewy version of the breakfast classic. Choose from the following pita varieties to give taste and texture to your breakfast; Mini Regular, Mini Whole Wheat, Mini Garlic or Morning Grains.

Ingredients for 2 servings:

2 extra large eggs
1 tsp vinegar
2 whole wheat mini pitas
2 cups of fresh baby spinach washed and dried
1 tbsp olive oil
¼ tsp chopped garlic (optional)
salt and pepper
prepared salsa

In a sauté pan, pour olive oil and bring to heat over medium. Add spinach and stir fry until soft and wilted. Add garlic if desired. Season to taste with salt and pepper. Keep warm over low heat. Toast pitas. Tear a small hole in 1 side of pita to hold egg.

In a saucepan, place 2 cups of water to simmer over medium heat. Add the vinegar. Stir with a wooden spoon to create a swirling effect, crack in eggs and cook until desired doneness, soft or firm yolks. Remove gently from water with slotted spoon.

On a plate assemble the spinach on the bottom, the toasted pita, topped with the poached egg. Serve with salsa on the side. Enjoy!