Toasties with poached egg and spinach

Name: Toasties with poached egg and spinach
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Multi-grain toast roll "Toasties"; 50 ml White wine vinegar; 7-10 Tbsp Salt; 4 Eggs (size XL); 400 g Baby leaf spinach; 2 TABLESPOONS Olive oil; 7-10 Tbsp Pepper from the mill

AUTHOR
Valentine Lee

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Multi-grain toast roll "Toasties"
50 ml White wine vinegar
7-10 Tbsp Salt
4 Eggs (size XL)
400 g Baby leaf spinach
2 TABLESPOONS Olive oil
7-10 Tbsp Pepper from the mill

Directions

1
Cut the buns in half horizontally. Roast the halves one after the other in the toaster until golden brown. In the meantime, heat 1 litre of water with vinegar and 1 tablespoon of salt in a saucepan. Beat the eggs individually in 4 cups. With a whisk create a whirl in the boiling water.
2
Slide the eggs individually into the middle of the strudel. Cook for about 4 minutes. Lift out the cooked eggs with a skimmer and let them drip off on kitchen paper.
3
Clean, wash and dry spinach. Heat the oil in a pot. Steam spinach for 2-3 minutes over a low heat while turning until it collapses. Season to taste with salt and pepper. Put 1/4 of the spinach and 1 poached egg on each of 4 toast roll halves.
4
Season with salt and pepper, cover with remaining toast halves.