Hereâ€™s a healthy Easter egg. This year, our Easter Brunch was simple. This simplicity was full of flavours, colours and textures. Fresh and tasty. An ideal spring breakfast.
2 eggs at room temperature
1 handful of baby spinach
1 tbsp of white vinegar
2 thick slices of wholemeal bread
Salt and freshly ground pepper
Fill a deep frying pan or saucepan with water (about 5-7cm deep). Add a spoon of vinegar. Bring to the boil, reduce heat to medium-low and simmer. Crack 1 egg onto a small saucer. Stir the water with a spoon. Gently slide the egg into the middle of the pan and poach for 2 to 3 minutes for a soft egg. Transfer egg to a plate using a slotted spoon. Cover loosely with aluminium foil to keep warm and repeat the process with the remaining egg.
Meanwhile, blanch the spinach in hot water and drain.
Toast the bread and place it on the plates.
Place the blanched spinach on the slices of toast. Top with the poached eggs and season to taste with salt and freshly ground black pepper. Serve hot.