SPINACH, HAM & POACHED EGGS ON TOAST

PREP + COOK TIME 20 MINUTES SERVES 4

1 tablespoon white vinegar 4 eggs

½ turkish pide

75g baby spinach leaves 150g shaved ham

1 Half-fill a large frying pan with water; bring to the boil over high heat. Add vinegar. Break one egg into a small bowl or cup, then slide the egg into the pan of boiling water, being careful not to break the yolk. Repeat, one at a time, with the rest of the eggs. When all the eggs are in the pan, allow the water to boil again. Put a lid on the pan. Turn off the heat; leave for 4 minutes or until the yolks are covered with a light film of set egg white.

2 Meanwhile, cut bread in half horizontally so you have two thick slices, then cut each piece in half to make four pieces in total; toast the cut sides under a preheated grill. Top toasted sides of bread with spinach and ham.

3 Place a piece of paper towel on a plate. Use a slotted spoon to lift one egg out of the water, resting the spoon on the plate to soak up the poaching liquid. Repeat, one at a time, with the rest of the eggs.

4 Place the eggs on top of the ham; serve immediately. A Break one egg into a small bowl, then carefully slide the egg into the pan of boiling water.

B Use a slotted spoon to lift cooked eggs from pan.

Rest the spoon on paper towel to soak up the poaching liquid.