Jammy eggs with baby spinach and walnut salad

Ingredients

For 1 serving

• Eggs2
• Spinach60 g
• Walnuts8 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste

Contains: gluten, nuts, eggs, sulphites,

Method

1. Bring a small pan of water to the boil, lower in the eggs with a spoon and cook for 6½ minutes at a gentle boil until the white is firm but the yolk still jammy; transfer straight to iced water to stop the cooking.
2. Meanwhile wash and dry the spinach, break up the walnuts with your hands and put the wholemeal bread on to toast.
3. Dress the baby spinach with the oil, balsamic vinegar and a pinch of salt and scatter over the walnuts.
4. Peel the eggs gently (the yolk should stay jammy, almost runny in the centre), break them in half over the salad and serve with the toast.