Thaw spinach or place in boiling water until thawed.
Drain and press out excess water from spinach.
Heat 3 TBS broth over medium heat in a stainless steel skillet.
When broth begins to steam, add sliced mushrooms and sauté for 4 minutes. Add spinach and sauté for 3 more minutes.
Transfer to a bowl. For more flavor, toss crimini mushrooms and spinach with the remaining ingredients while they are still hot.
When water comes to a high simmer, poach eggs for about 5 minutes, or until whites are firm. Remove from water with a slotted spoon and place over spinach and mushroom mixture.