• 1 tablespoon olive oil, divided (yes this is the part I am talking about that I don't like)
• 1 (10-ounce) bag baby spinach, chopped (I didn't chop it because I thought once it wilts it will be fine and it was)
• 3 garlic cloves, minced
• 3 vertically sliced shallots
• 1 tablespoon chopped fresh sage (I couldn't find this at the store so I left it out and it was fine without it)
• 3/4 teaspoon chopped thyme, divided
• 1/2 teaspoon black pepper, divided
• 1/4 teaspoon salt
• 1 (8-ounce) package cremini mushrooms, quartered (I used sliced to save my hungry ass some time and it worked great)
• 3/4 cup toasted walnuts, chopped and divided (next time I would probably leave the walnuts out. This time 3/4 cup seemed like a hell of a lot of walnuts so I used probably closer to 1/4-1/2 cup and it was still a lot)
• 2 tablespoons red wine vinegar
• 2 ounces shredded Gruyere cheese (this was a great snack while I cooked) 
• 8 cups water (I didn't measure the water...yup that is how much of a rebel I am)
• 2 tablespoons white vinegar
• 4 large eggs

Preparation

1. 1. Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.

1. 2. Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.