1T olive oil
250g baby spinach leaves
sea salt and cracked black pepper
1T white-wine vinegar
4 slices sourdough bread, toasted
Heat olive oil in a large non-stick frying pan over medium heat. Add baby spinach leaves and cook until just wilted. Season to taste with salt and pepper, remove from pan and keep warm.
Heat a few centimetres of water in a deep frying pan over low heat, until just simmering. Add vinegar and stir gently. Crack eggs one at a time into a bowl, and slip into water. Poach eggs for three or four minutes, remove with a slotted spoon and drain well.
Serve poached eggs immediately on toast with warm spinach. This classic combination of eggs and spinach may be accompanied by marinated goat’s feta and a sprinkle of dukkah for an exotic touch.