Poached eggs with spinach, pine nuts and raisins

Ingredients

For 1 serving

• Eggs2
• Spinach150 g
• Pine nuts5 g
• Raisins5 g
• Bread30 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, nuts, eggs, sulphites,

Method

1. Soak the raisins in a small bowl of warm water for 5 minutes, until plump. Meanwhile, bring a small pan of water to a gentle simmer for the eggs and wash and drain the spinach well.
2. Heat the oil in a pan over medium heat and toast the pine nuts for 1 minute, until just golden.
3. Add the spinach and the squeezed raisins and sauté for 3 minutes, until the spinach has wilted; season with salt and keep warm.
4. Crack each egg into a small cup, lower the heat until the water barely simmers, stir a gentle whirlpool and slide in one egg at a time; cook for 3 minutes, until the white is set and the yolk soft, and lift them out with a slotted spoon.
5. Meanwhile, toast the bread. Serve the eggs on the spinach with the bread.