Poached Egg With Spinach and Tomato Recipe

Let the eggs cook until the whites are fully set around the yolk, which should take about 2 to 3 minutes. The yolks should still be runny.

While the eggs are poaching, heat another wide frying pan over medium heat and add 2 servings of olive oil.

Toss in the 1 bunch of spinach leaves, mix gently with the garlic and chili, and cover the pan. Cook for just 1 minute, until the spinach wilts down, then turn off the heat. Season the spinach with salt and pepper to taste.

Divide the cooked spinach between the 2 slices of grain bread. Arrange slices of 1 tomato over the spinach. Carefully top each bed of vegetables with a poached egg and season with a final sprinkle of salt and pepper.