Poached Eggs on Spinach

Ingredients

• large free-range eggs — 4
• fresh baby spinach — 300g
• unsalted butter — 20g
• garlic, minced — 1 clove
• white wine vinegar — 1 tbsp
• sea salt — pinch
• black pepper — pinch

Method

1. 1

   Fill a deep saucepan with water, add the white wine vinegar, and bring to a gentle simmer.

2. 2

   While the water heats, melt the butter in a large frying pan over medium heat.

3. 3

   Add the minced garlic to the frying pan and cook for 1 minute until fragrant.

4. 4

   Add the baby spinach to the pan in handfuls, tossing until wilted. Season with salt and pepper, then remove from heat and keep warm.

5. 5

   To poach the eggs, crack one egg into a small ramekin. Use a spoon to create a gentle whirlpool in the simmering water and slide the egg into the centre.

6. 6

   Cook for 3 minutes for a soft, runny yolk. Remove with a slotted spoon and drain briefly on kitchen paper.

7. 7

   Repeat the poaching process for the remaining eggs.

8. 8

   Divide the wilted spinach between two plates and top each with two poached eggs.