1 cup creamed spinach, from frozen
1 1/2 cups grape or cherry tomatoes, sliced
This easy method for poaching eggs is courtesy of Food Network chef Ina Garten: Fill a 12-inch saucepan about halfway with water, and bring it to a boil. Add eggs to opposite sides of pan, and let simmer in boiling water for 2 minutes. Then, turn off heat, and let eggs sit 10 minutes in water.
Meanwhile, cook creamed spinach according to package instructions (some brands suggest microwaving while others suggest boiling). Slice tomatoes and set aside.
When eggs and spinach are done, plate the dish by starting with the tomatoes, then topping with creamed spinach, and finishing with an egg.