1 15-ozcan of white cannelloni beans, rinsed and drained well
1lb.spinach (fresh or frozen), roughly chopped
2Tbsp.fresh basil, chopped
salt and pepper, to taste
several slices of fresh bread, for serving (if desired)
Start by getting the water heated for the poached eggs. To do this, pour the white vinegar into a medium saucepan filled to about 4 inches deep with water. Put the pan over medium-high heat, allowing it to come to a boil while you prepare the spinach.
In a skillet, heat olive oil over medium heat. Add pine nuts and garlic and sauté until both begin to turn golden and fragrant, about 3 minutes. Add beans and saute again until any liquid has cooked off, about 2 minutes. Add spinach and sauté, stirring frequently until soft and heated through. (If using fresh spinach this may take 5 minutes or more as the spinach will need to cook all the way down to become wilted. With both fresh or frozen, it is important to continue to cook the spinach until the liquid has cooked off and there is very little moisture in the pan.)
Remove the spinach from the heat and stir in basil, zest and salt and pepper. Cover the pan to keep spinach warm while preparing the eggs.
Crack each egg into its own small bowl. Turn the heat under the boiling water down so that the water stays at a low simmer (only very small bubbles should rise from the bottom of the pan). Gently turn each egg out into the water. Allow eggs to poach until whites are firm but yolks are still wet. I find this takes exactly 4 minutes, but increase the time if the whites are not cooked all the way. Remove each egg with a slotted spoon, tapping the handle of the spoon gently on the side of the pan to drain the water off the egg.
Place a portion of spinach on each plate and top each with one egg. Serve warm, with slices of warm, fresh bread.
adapted from Fine Cooking, April/May 2010 (pg. 24)