Fact #1: I love poached eggs. The delicate and barely-set whites, the runny yolk - it all works so well when you can manage to get that perfect spherical shape by dropping an egg into simmering water.
Fact #2: I am woefully unable to poach eggs. I've tried every which way: gently dropping an egg into the center of a pan while swirling the water, adding vinegar, constant stirring, experimenting with water temperatures and pan sizes - you name it, I've tried it. Inevitably, half the white flakes off into the water and I end up with a nice runny yolk which is surrounded by a scant millimeter of egg white. After several years of struggling, I've finally accepted that I may never be able to poach an egg - at least, not well enough to measure up to my own standards. After all, I am no chef.
Carefully remove pods from the simmering water with a slotted spoon (silicone will be hot).
Gently loosen egg whites from the edges of pods using a spoon, then invert onto paper towels to drain any excess water from the eggs.
Arrange eggs over spinach and prosciutto. Season with salt and pepper before serving.