Spinach and poached egg on toast
Start the day right with vibrant green veg and a dippy poached egg on buttered wholemeal toast.
Ingredients
- 1 tsp olive oil
- 1 large handful spinach
- 1 whole nutmeg, for grating
- 1 free-range egg
- white wine vinegar
- sea salt and freshly ground black pepper
- 1 slice wholemeal or sourdough bread, toasted
Method
Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted.
Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking.
To serve, place the spinach on the toast, top with the egg and season with salt and pepper.
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