Poached Eggs and Spinach Toasties
A quick and easy breakfast which is delicious and nutritious. You could use finely shredded kale instead of spinach and cook it for an extra 2-3 minutes. Seasonal spring greens would also work well.
- 2 medium free-range eggs
- spray oil
- 1 garlic clove, crushed
- 200g spinach leaves, trimmed and washed
- a squeeze of lemon juice
- 2 sprigs of cherry tomatoes on the vine
- 2 medium slices of wholegrain bread
- balsamic vinegar for drizzling
- salt and freshly ground black pepper
Poach the eggs in an egg poacher if you have one. Alternatively, bring some water to the boil in a saucepan, reduce the heat to a bare simmer and gently crack the eggs into the hot water. Cover and leave to cook over the lowest possible heat for 3-4 minutes until the whites are set but the yolks are still runny.
Meanwhile, lightly spray a saucepan with oil and cook the garlic over low heat for 1 minute without browning. Add the spinach leaves, cover the pan and cook for 1-2 minutes, shaking the pan occasionally, until the spinach wilts. Stir in the lemon juice and season to taste.
Cook the tomatoes under a preheated overhead grill or in an oiled griddle pan until softened and slightly charred.
Lightly toast the bread and place one slice on each serving plate. Cover with the spinach, drizzle with balsamic vinegar and top with the poached eggs. Serve immediately.