Poached Eggs with Tomatoes and Creamy Greens

So, Scott and I wanted to learn how to poach eggs... not sure why.... we just had an itch that needed scratching! This recipe is tweaked from Food Network's Giada De Laurentiis' "Eggs Florentine"

4 eggs

1 large beef steak tomato, cut into 4 slices

2 cups of greens (can be spinach, collard, mustard, etc.)

1 cup shredded monterey jack cheese

salt and pepper

1 cup heavy cream

1 teaspoon nutmeg

1 tablespoon olive oil

To poach the eggs:

*Bring a small sauce pan of water to a light simmer.

*Using a wooden spoon, stir the water until you get a small vortex working in the center of the pan

*CAREFULLY crack your egg into a small bowl, making sure that the yolk stays in tact

*GENTLY pour the egg into the middle of the vortex and DON’T TOUCH IT

*Cook for 2-3 minutes for a runny yolk

*Remove with a spider spatula

For the rest:

*Set the oven to Broil

*Saute the greens in the olive oil until wilted

*Add the heavy cream and nutmeg and stir frequently until everything is heated through, remove from heat

*On a baking sheet, lay the four sliced tomatoes in a row

*Top each with some shredded cheese, followed by some prepared greens

*Sprinkle with salt and pepper and place in the broiler for about 2 minutes--watch carefully! Don’t let them burn!

*Plate the tomatoes and put a poached egg on the top of each one