Poached eggs on wholegrain toast with spinach

Ingredients

For 1 serving

• Eggs2
• Spinach80 g
• Whole wheat bread1
• Extra virgin olive oil1 teaspoon
• White wine vinegar1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs, sulphites,

Method

1. Bring a small pan of water at least 8 cm deep to a gentle simmer with the vinegar (no salt, which makes the white fray); crack each egg into a separate cup.
2. Meanwhile wash the spinach and put the wholemeal bread on to toast.
3. Turn the heat down until the water barely bubbles, stir to make a whirlpool and slide one egg into the centre; cook for 3 minutes, until the white is set and the yolk still soft to the touch, then lift out with a slotted spoon onto kitchen paper and repeat with the other.
4. While the eggs cook, heat the oil in a frying pan over medium heat and sauté the spinach with a pinch of salt for 2 minutes, until wilted.
5. Assemble the toast, spinach and poached eggs and finish with a grind of pepper.